bazaar Dining and Delivery Guide 2014

COVER

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Available on the iPad

Android app on

TEXAS ROA

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KATS A FRESH APPROACH TO JAPANESE CUISINE /KatsuyaMiddleEast

SUYA Katsuya by Starck is truly a feast for the senses. Master Sushi Chef Katsuya Uechi and design guru Philippe Starck have brought the ultimate Japanese experience to Kuwait. Loved by Hollywood’s elite, the first restaurant outside the USA is now open at Grand Avenue - The Avenues.

Grand Avenue - The Avenues Tel: +965 2228 3195/6

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Al Hamra Luxury Center - Sharq, Tel: 22270330

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SHI BAR Al Hamra Luxury Center, First Floor, Sharq - Kuwait - For reservations, please call :

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intro Welcome to the ninth edition of the bazaar Dining and Delivery Guide, your best friend and cuisine Sherpa—advising and guiding—when it comes to all things food and dining for the year ahead. The food business in Kuwait has had another explosive year of growth and the mix of both local concepts and international brands continues to abound. With the opening of Arabella, Menus, Divonne and the many other food courts being built on both sides of the Coastal Road near Fintas, there are as many dining options as ever to keep you both full and entertained.

This year showed the promise of nearly every type of restaurant and eating environment imaginable: from terrace and sea view settings, to indoors that feel like outdoors, and even the promise of some dining in the dark, you are never more than a quick reservation away from an amazing dining experience. The food as well seems to continue to multiply both in abundance and options, via not just more burgers, more steaks and more Asian inspired fusion, but also increasingly sophisticated menus set to tickle every taste bud.

With more than 40 new restaurant reviews, interviews with a bunch of great chefs—and one who is just sort of ok (don’t shoot – we jest!)—we have tons to keep you entertained. We revisit some of the tried and true places that we have all come to love and also made sure to visit all the new places in town so that we can tell you which dishes are the latest and greatest. Our Dinner Daze column is back, where we put our local foodies to the test with a last-minute dining challenge, as are our Deep Dish features where we meet with the amazing people behind the scenes at the finest restaurants and food concepts in town.

As usual, a quick flip through the guide will get you to our ‘Eating Out in Kuwait’ section, where you get quick summaries of most, if not all, of the restaurants in Kuwait worth visiting along with their addresses and phone numbers. If you would rather cruise the culinary world from the comfort of your own couch, let your fingers do the walking to our ‘Menu Directory’ at the back of the guide, for the most comprehensive offering of menus for delivery and take out options available locally. Also, don’t forget that all of this information is optimized to read online via your tablet or Smart Phone, and you can even download it if you want to (there may also be lasers, but don’t tell anyone)!

The Team..

Boss Ahmed El-Adly Operations Rebecca Sweetman Business Development Ihab Mokalled Design Padmini Chandrasekaran Staff Writer/Social Media Yasmine El Charif Staff Writers Brook McClurg Kevin Smith Sarah O. Wali Editor A. Al-Duaij Contributing Writers Anthony Rahayel Christina Pinto Frances Hernandez Nausheen Noor Shabana H. Shaikh Photographers Brook McClurg Frances Hernandez Padmini Chandrasekaran Sarah O. Wali Sumaiya Al-Sharhan Distribution Abu Illa Ahmed

Syndicate Sources About Amazon Blog Zagat Bon Appetit Cool Hunting The Daily Meal Delish Departures Eating Well The Fancy Fast Company Fine Dining Lovers Fitnea Food 52 Investor Place The Kitchn The Nibble Technorati Washington Post

Kuwait moves pretty fast, so you may find that some places that have opened right around the time this annual guide comes out appear to be overlooked; we minimize this by staying in the know on what’s next and featuring them on both our website and in our monthly magazine throughout the year. If your favorite new place has somehow been missed, let us know and we will include it next year.

In parting, I leave you with the food-spirational words of Joss Whedon: “Humor keeps us alive. Humor and food. Don’t forget food. You can go a week without laughing.”

Bon appétit!

Ahmed El-Adly tel. 24610017 - fax 24610018 info@bazaar-magazine.com www.bazaar-magazine.com

facebook.com/bazaarmagazine

twitter.com/bazaar tweets

instagram.com/bazaargram

EVIAN

index ASIAN 118 Maki

Delicious and exciting sushi, the first iPad menus and state-of-theart designed restaurant.

136 Oliversan

Lush, elegant setting and Fusion Asian dishes made with exotic ingredients.

252 Wok n Roll

From sushi to teppanyaki you’re bound to fill your craving for Asian fusion.

124 China Kitchen

A classic Chinese favorite with a perfectly cozy dine in location or delivery.

162 Le Sushi Bar

For seafood lovers who appreciate Japanese gastronomy in a Zen style atmosphere.

92 Edo

The art of classic Japanese dining in a serene oasis makes this a bazaar classic.

180 Oishii Sushi

Katsuya

The only place in town serving up the famous mini sushi burgers and much more.

48 Katsuya

Dine like a Hollywood celebrity in a Phillipe Starck designed atmosphere.

MIDDLE EASTERN 84 Emirgan Sutis

Enchanting Turkish cuisine with the freshest ingredients make this a dining gem.

264 Mama’s Kitchen

An array of fresh, homecooked dishes delivered right to your front door.

200 Anaar Catering

Delightfully fresh, authentic Persian dishes catered to your liking.

208 Zaatar w Zeit

Fast and delicious, this is a traditional Lebanese man’ousheh favorite.

46 Karak Gholam

Delicious karak tea and chapati creations await you in this lovely café.

188 Shawarma-matic

Mix and match toppings and sauces to have shawarma your way.

ITALIAN 238 Orio Milane

Savor brilliantly creative Italian fusion dishes amongst a stylish European décor.

78 Bice

Traditional Italian dining in an atmosphere so comfortable, it feels like home.

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102 Versus by Versace Caffé Fine European coffee, signature pasta and risotto with the Versace touch.

44 Balsamico

Italian made from the heart in the Regency’s coziest restaurant.

Anaar Catering

Versus by Versace Caffé

DIRECTORIES

313 Eating Out in Kuwait

The greatest places for a wonderful evening of dining out around town.

409 Menus Directory

Menus from dining options all around the city.

546 Food and General Directory

Listings of various restaurants and services in and around Kuwait City.

544 Map

A touristic map of Kuwait that highlights important places of interest.

Including bazaar!

INTERNATIONAL 54 Pepper

144 Café November

62 Fauchon

172 Someday Café

Elegant forest décor creates an enchanting experience perfected with delicious steaks.

Upscale French fashion-inspired café for a hip and chic coffee break and glitzy food.

110 Figs

Renowned chef Todd English’s American take on Italian cuisine.

72 Nino

The best of Italy’s regional specialties and excellent music in an elegant setting.

A French inspired homey café with the best in desserts and snacks.

Take a break, and be inspired in this comfy café offering delicious light bites and more.

106 dressed

The pioneers of healthy and tasty salads, pastas, smoothies and panini sandwiches in Kuwait.

Pepper

230 Rowdy Taco

Authentic Mexican ingredients for a dining experience that is as playful as it is delicious.

126 Rio

The best of what an all-youcan-eat Brazilian dining experience is all about.

BURGERS AND MORE 256 Pickles

Delicious gourmet burgers served with almost a dozen pickle options.

58 AJ’s Food Truck

Quality street food cooked at your doorstep, or any location of your choice.

216 Diner

The first ramen noodle burger, as inspired by the New York craze.

236 New York Friez & Burger American classics including burgers, fries, wings and hot dogs right to your door.

152 Junkyard

Perfect place to get your fill of all the street classics from hot dogs to milkshakes.

Sprinkles

Diner

DESSERTS AND SPECIALTY STORES 226 Magnolia Bakery

286 East India Company

196 Chiquita Fruit Bar

190 Tea Leaf

140 Sprinkles Cupcakes

70 Williams-Sonoma

The Big Apple’s cupcake fad brought right to Kuwait.

A tea boutique offering authentic Chinese tealeaves and delicious blends.

The British heritage brand offering fine foods from all corners of the world.

Beverly Hills favorite, from scratch handcrafted cupcakes.

The freshest foods and salads, and all the greatest produce from the renowned brand.

Let your culinary skills shine with fine gourmet cookware and cooking classes.

170 Rare Cuts

Grain-fed meats sourced from small farms and the best cuts delivered to your door.

90 Re-Cleanse

Give your body a break with a delicious and refreshing juice cleanse program.

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DINNER DAZE

x6

What type of cuisine would you choose for the evening?

Wholesome, comfort food.

So, what’s on the menu?

Appetizer: A large communal platter of Bresaola with grilled artichokes, lamb’s lettuce, pecorino shavings, caper berries and a drizzle of olive oil along with a full loaf of rustic warm bread to share.

Main: Angel hair pasta with a quick sauce of olive oil, fresh chilies, cherry tomatoes, garlic and wilted fresh herbs, accompanied by large chunks of buffalo mozzarella roughly torn and strewn about.

Dessert: A meringue, berry, frozen yogurt and freshly whipped cream parfait.

What drinks would you be serving?

Decanters of sparkling water, muddled berry lemonade, and a variety of infused waters.

CHALLENGER: Noaf Hussein OCCUPATION: Event Planner/Creative Director THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What are you doing for entertainment?

Conversation!

If all else fails, which restaurant would you order in from to save your dinner party?

Breadz. You can never go wrong with large platters of salads and grilled chicken topped with artichokes.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

I’m normally far too busy hosting events to host my own dinner party!

What are some of your best tips for hosting a dinner party and/or gathering?

Keep it simple.

SHERATON

DEEP DISH Name: Faridah Bakhtiar Restaurant: Anaar Catering Title: Owner and Manager What do you like most about Kuwait?

First, Kuwait gave me my wonderful beautiful family, then taught me patience and endurance, and I love the sea and tranquility.

Where is your favorite place to shop for food and ingredients in Kuwait?

Souq Al Mubarakia is a favorite of mine but to maintain authenticity of the food I prepare, many ingredients are imported.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

I guess the first thing that comes to the mind is LOVE. I think the state of relaxation and joy that you are in while cooking, is very important.

What food most reminds you of your mother’s house, and why?

My mother is a great cook and rice is part of the main meal. In my native land known as Bakhtiari region we have our own special dishes. A dish called Dampokht Morgh. Dampokht means you cook the rice in its water and Morgh is chicken. I can smell the cumin, chicken and rice cooked together, and now I am getting hungry.

What do you do to relax in Kuwait?

Walking by the sea and gardening at our chalet.

If you were to leave Kuwait and could take only one memento with you, what would it be?

It is hard to choose one memento, but for sure it will be the time I spend with my family.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

I would like to invite Jamie Oliver, he is a very natural person and I would serve him Chelo Kabab, Ghormeh sabzi and Torshi (pickle). I’d love to see his reaction and get his opinion.

What experience most defined your decision and desire to get in to the food industry?

The fact that my mother is a great cook influenced me. We all love food and like to try new dishes. A meal gathers people, and although it is about delivering food to my customers, I care more about nourishing, caring and serving people.

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If there was one meal you could eat every day without consequences, what would it be?

Honestly, it would be Persian food, not because I myself have a Persian catering business, but because I love rice and dishes like Shirine Polo, Bagali Polo, Chelo Kabab, and Chelo with Gheymeh Badenjan. Whenever we travel, after a few days you will usually find me in Persian, Indian or Chinese restaurants to have rice.

EDO The Art of Japanese Cuisine

Al Shaab Al Bahari, Block 8, Street 80, Villa 5 Tel: 2265 9590/98 www.edorestaurant.com

Friday Lunch Buffet Tuesday Jazz Nights Delivery & Catering Services

TALABAT

A year of growth and philanthropy If you happen to not know who or what Talabat is, I just about don’t know where to even begin, except perhaps to say, “congratulations on waking up from your coma, we now have phones that we keep in our pockets and a mysterious invisible highway upon which data travels at lightning-fast speeds.” Seriously! As arguably the most recognizable brand in our entire little nation here, with an average of 16,000+ users daily, Talabat has managed to continue to rise above all challenges and grown in ways that were perhaps thought not possible just a few short years ago. From a rise in on-line presence, an international expansion, and a fulfillment of the vision to give back to the communities in which they do business (and many that they don’t) it has been a great year indeed.

The beginning of the year 2013 saw a successful transition from the previous name 6alabat to Talabat (same-same say the locals!), but there was much more in store as they set their eyes towards international expansion. While at the beginning of 2013 they were still only available in Kuwait and some GCC countries, they are now in all GCC countries: Saudi Arabia, UAE, Bahrain, Oman and Qatar. Meaning, no matter where you are in the region, you can rest assured that you are just a few short clicks away from having your food favorites brought to you when you want them. What is most interesting is that, while some of the places in which they have grown did not really have competition for sophisticated online food delivery, a place like Dubai already had 5 major players in the market.

It speaks to their competitive edge overall to note that in under a year’s time they are among the leaders in the Dubai market— 38

and still growing!

When it comes to streamlining the actual process of ordering through Talabat, they have also focused inward on how to improve the user experience for their customer. With this in mind they are investing a lot in their platforms like website iPhone, iPad, Android and Mobile Site application. Within a few short months they have already become the #1 downloaded app across the GCC region with over 500,000 downloads. Keen to embrace the latest updates in applications technology as well, they also upgraded their app to match the developed features of IOS 7. They also have it available for Android

users as well, so you will not be left in the digital lurch if you are on another platform.

Amongst the most notable features for those considering whether or not it is worth it to get the app or not, are the following: it is responsive-which means that it will adapt to whatever device you are viewing it on; your account carries over from one device to the other just by entering your user name and password, and they keep track of all your orders; so if you are a creature of habit (as so many of us are), you can just go to your previous items for a more seamless order.

Beyond just the benefit of being able to take this whole food-ordering thing on the

WHAT HAPPENS AFTER YOU CLICK SEND? It’s the evening, and your stomach tells you that you are hungry.

Head to talabat.com, place the order and hit SEND …What happens next?

SEND

06:15:00 HR

MIN

SEC

You clicked Send!

Within 15 seconds, the 06:15:15 restaurant gets notified of your order via computer, they must manually click to accept it. If for any reason they have NEW ORDER not accepted the order within two minutes,* they are called by phone by a person in the Talabat call center.

HR

5

06:18:00 HR

MIN

MIN

SEC

You’re cruising Facebook

SEC

Within 20 minutes the driver is out the door with your order (or your food is hurling towards you).

go with you, there is also the amazing and very friendly look and feel of their apps, which shows how much effort and creativity they invested in to bring it to this level. Well, that’s good enough for me.

Lastly, with such a large amount of growth in a year, it could be quite easy for a company to focus too much on profits and not enough on the communities they serve; however, if anything, they have done the opposite here and given even more than before. Aside from smaller and less official things they do including extra giving around Ramadan etc., as of July 1st of this year they have set up partnerships with charities

in each of the areas they are servicing.

These include, the Shamiya & Shuwaikh Zakat in Kuwait, Muslim Education Society in Bahrain, the Dar Al Khair Society in the UAE, Qatar Charity Society in Qatar, Khair Al Zad Charity in KSA , and the Oman Authority for Charity in Oman. All that is to say that, at the end of the day, your order for your own food is also helping those less fortunate to eat as well. Not too bad considering you never had to leave your couch!

Go to www.talabat.com for all your food ordering needs or follow them on Twitter @talabat.

06:35:00 HR

MIN

SEC

06:45:00 HR

MIN

SEC

Your food is on the freeway!

You’re playing a game on your iPad!

07:10:00 HR

07:15:00 HR

MIN

SEC

MIN

SEC

Your food has entered your neighborhood and is trying to find you.

Your food has arrived! *(Note: the restaurant is penalized for not accepting, thus assuring consistency).

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SOUQ S

SHARQ

11 WEIRD FOOD HOLIDAYS Just about every day of the year, there’s a food in the spotlight. National food days are as commonplace as the staples in your pantry. You may have even celebrated National Watermelon Day or National Taco Day. But what about National Something on a Stick Day? Or National Lima Bean Respect Day? We searched the calendar for some of the weirder (and sometimes incredibly specific) food holidays. Get ready to celebrate!

Don’t Cry Over Spilled Milk Day Date: February 11 Okay, maybe this day is less about milk and more about having an optimistic outlook when things seem bad. But why not celebrate with a few milky recipes? And if you spill some milk during the cooking process, don’t worry about it. Sometimes cooking is a messy affair.

Something on a Stick Day Date: March 28 Kebabs, corn dogs, popsicles — you can eat them right off the stick, and it’s a satisfying way to dine. No wonder foods on a stick get their own day of celebration.

Turkey Neck Soup Day Date: March 30 Winter is slowly coming to an end, but you’ve got a hankering for some holiday-like flavors.

Never fear: Turkey Neck Soup Day is here to encourage a return of the holiday bird to the kitchen!

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Lima Bean Respect Day Date: April 20 The poor lima bean. It just doesn’t get the respect it deserves. Maybe that’s why it demands appreciation on April 20. Show it some love by including it in your dinner plans.

Grape Popsicle Day Date: May 27 Cherry? No. Orange? No way.

Grape — now there’s a popsicle that deserves to be king (or queen?) for the day. Purple is the color of royalty, after all.

Kitchen Klutzes of America Day Date: June 13 Are you a klutz in the kitchen? Well, stand up tall and proud on June 13. It’s your day. Attack your klutziness head on by taking over the dinner duties. If you make a one-pot dish, you may have less to worry about. (Just let someone else carry it to the dinner table.)

Julienne Fries Day Date: August 12 If fries are on your plate today, they better be juliennestyle. Save the wedges and crinkle fries for another day.

Blueberry Popsicle Day Date: September 2 Grape popsicle? That’s so May 27. September 2 is all about the blueberry variety.

TV Dinner Day Date: September 10 When you’re watching sporting events or reality

Kitchen Klutzes of America Day, June 13

television, sometimes you just can’t peel your eyes away. Enter the TV dinner — a collection of meats, starches, and veggies on a tray with separators. Who needs a kitchen table?

Fluffernutter Day Date: October 8 Want to make a Fluffernutter to celebrate the day? All you need are two pieces of bread, some peanut

butter, and some marshmallow fluff. Combine and dine.

Ice Cream and Violins Day Date: December 13 The history of this sweet, musical day is a bit murky. All you need to know: violins rock (in a classical way, of course) and so does ice cream. So find some violin-based tunes, sit back, and enjoy — with a bowl of ice cream in hand. source: delish.com

JUMEIRAH PEPPER

A PIECE OF ITALY AT BALSAMICO

An authentic experience in one of Kuwait’s oldest hotels

Of all the culinary treats in the world, Italian cuisine is by far the most popular.

Around the world pasta, risotto and pizzas are a staple for many homes. From Europe to North America, Asia and Africa the Italian cuisine is an international favorite. Yet, true Italian cuisine, made with the freshest of ingredients, the best oils and the biggest heart, is hard to come by. The Regency’s new restaurant, Balsamico, gives Kuwait a true Italian dining experience and cuisine, found in kitchens all over Italy.

“We are different, a real Italian restaurant,” said Outlets Manager Gianpiero Ciceri a native of Lake Como in the northern part of the country. “We want people to truly enjoy the atmosphere, the service and of course, the food. We want them to say when they are 44

leaving ‘Wow that was a great experience.’”

From the moment you walk into the restaurant there is a sense that you are about to embark on a true Italian culinary experience. Wall to ceiling murals of some of the most popular Italian towns, such as Tuscany, line the walls on both sides. The blue and ivory chairs and dining tables are reminiscent of a family dining set. The low light provides a comfortable yet classy setting to enjoy one of the most authentic Italian meals in the country.

You won’t find the typical pizzas and pastas in Balsamico’s menu. Chef Carmine De Filippo, a native of the Napoli region of Milano, has instead put together a menu that encompasses all regions of the culinary haven.

The traditional Vitetello Tonnato, a veal with

tuna sauce served with crispy anchovy tuile, hails from Piedmont, a town just west of Milan.

While the Parmigiana di melanzane, traditional eggplant parmesan, hails from Southern Italy.

If you are looking for a delicious steak, but don’t want the same dish found at every restaurant, try one of Balsamico’s eclectic steak choices. The Saltimbocca alla Romana, a thin slice of veal shallow fried with beef bacon and sage, is a juicy and flavorful alternative to your regular veal platter. Or try the Italian favorite, Carre’ d’agnello. This rack of lamb is crusted with almond and pistachio to give a rich flavor to the juicy meat. To make it a truly authentic Italian experience, ask about their wooden handled steak knives imported especially for the restaurant.

Or have your meat grilled, a favorite

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cooking method for many Italians. According to Chef De Filippo, the main theme of Italian cooking is simple and healthy. Every dish will stick to one or two main ingredients with no more than a couple supporting flavors.

Grilled food, with its easy preparation and health benefits is at the core of good Italian cooking, and Balsamico’s chefs cut no corners. Their grilled dishes are lightly seasoned with a hint of lemon juice to keep the meat tender, and served with a delicious layered potato side.

Of course, Balsamico wouldn’t be a fine dining Italian restaurant without their amazing collection of fresh and homemade pastas.

Chef De Filippo personally makes ravioli, tagliolini and tagliatelle pastas, and the rest come fresh from Italy. Guests have a choice

on whether they want their pastas completely cooked, or if they would prefer Pasta al dente. Traditionally Italian pasta is slightly undercooked (or perfectly cooked depending on which side of the Mediterranean you are on), and the chef invites you to try the authentic version. Pasta is also where much of the seafood dishes shine. The lobster linguini, a favorite of Chef De Filippo, is a tomato sauce with olive oil and garlic and a bit of basil leaves, topped with a perfectly grilled lobster tail. The simplicity of the dish lets every flavor burst in your mouth.

What makes Balsamico’s food so genuinely authentic? Besides 90 percent of all the ingredients being imported from Italy, other reasons include the homemade pasta, the fresh produce used in every dish and the

people. The General Manager of The Regency, Aurelio Giraudo, its Food and Beverage Director, Paolo Alabiso, the Outlets Manager, Cideri Gianpiero and Main Chef, Carmine De Filippo all hail from Italy. They are the first to taste and approve all dishes and do so only when it takes them back home, if just for that moment. Most important, Chef De Filippo cooks with heart, and that makes every dish a special experience.

To make a reservation contact the Regency’s Food and Beverage team at 2576 6749 or by email: FandB.office@theregencykuwait.com.

Follow them on Instagram and Twitter @TheRegencyQ8 and like them on Facebook, The Regency Hotel Kuwait or visit www.theregencykuwait.com.

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KARAK GHOLAM The newest karak place, with the greatest wraps When the Karak Gholam phenomenon hit Instagram, users all over Kuwait flocked to the café to try their karak tea, delicious wraps and satisfying desserts. The karak tea made such an impression on the customers it inspired a series of posts from users holding their cups with the signature turquoise square.

Residents here have always enjoyed the flavorful warmth that comes with karak tea. While it has been available in Kuwait for a long time, it is only recently that the spice infused milk and tea drink is taking the country by storm. “We didn’t want to be just another karak place,” said one of the Managing Directors Ansam Al-Radwan. “We also didn’t want to just be a trend.”

Merely weeks after its opening, the lines at Karak Gholam still stretch out to their veranda and the posts are still coming. Their secret weapon is the man behind the kitchen doors, Gholam. The Indian native, Gholam, helped the talented chef in creating unique recipes that give the restaurant’s wraps an edge. Ansam, also the author of one of Kuwait’s favorite blogs, Five-One-Eight, worked hard with the team to deliver a menu that offers all kinds of delicious Chapati wraps and appetizers. While the traditional method of preparing Chapati includes smothering the dough in butter and ghee before it is heated on a stone top, Gholam has created a healthier alternative. They avoid the oils and fatty processes, and let the flavors of the fillings take over, without the grease.

Which is a great thing, because the offerings for wraps are bound to please any palate.

Order breakfast with a traditional Middle Eastern labneh wrap that adds a punch with a bit of za’atar and tomatoes. If you are looking for something heartier, try their delicious butter chicken wrap. Just like the traditional dish, it is full of flavor, but with less butter and not as hot; it makes for the perfect lunch or snack. Or think outside the bun and try the Gholam Burger. Here the chef prepares a rectangular patty, with caramelized onions, cheddar cheese and his super secret Gholam sauce.

All the wraps are so light; you will surely have room for dessert. You can go with a Kuwaiti favorite of Nutella, and Gholam-it-up with his secret sauce. Or, if you want something different than a wrap, go for the Strawberry Panacotta, made with fresh vanilla bean and topped with a strawberry jam that is just sweet enough with toasted and shredded chapati bread.

The food, the couches made from wooden crates, bright colored cushions and a wall of comments written on recycled cardboard create a karak café that is different from any other.

Whether you are hungry or are just looking to curl up in some comfortable seating with a hot cup of karak on their big veranda, Karak Gholam is definitely worth the try.

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Karak Gholam is located in the ground floor of Dar Al-Awadi in Sharq. For more information you can call 2232 2286, or follow them on facebook.com/karak.gholam or Instagram or Twitter @KarakGholam.

SHOP AND SHIP

KATSUYA BY S+ARCK

An A-Lister favorite at Kuwait’s The Avenues

The Grand Avenue is hailed as the place to see and be seen. So it comes as no surprise that this marvelous location is now home to one of Hollywood’s favorite restaurants, Katsuya by Starck.

When the restaurant’s creator Chef Katsuya Uechi opened his first restaurant in Studio City California in 1997 he was up against competition that fed the refined palates of demanding and worldly Hollywood stars. He used what he had learned in the years as a chef in LA and infused American eating habits with his command of Japanese cuisine. When he teamed up with design connoisseur Philippe Starck, in 2006, the restaurant Katsuya by Starck was an instant success, and received accolades from critics and diners around the world.

Now, in their first international opening, the 48

team has created an experience specifically for the Kuwaiti market, and it’s sure to give diners a refined sushi experience. There is an immediate sense of power when walking into the restaurant with Starck’s blend of samurais and bento boxes, while the furniture eases you into a natural beauty of wood and stone to transmit you from the mall to a memorable culinary experience.

Every guest at Katsuya is greeted by the entire staff in Japanese with a “Irasshaimase” and served by a member of staff who shies away from using sir or madam, and instead keeps things on a first name basis. They know the menu inside out, so you can ask them what you like about any dish, and we suggest listening to their recommendations. With five different kitchens in the establishment, there is sure

to be something there for everyone.

After a few sips of the Burning Mandarin, a citrus drink with a jalapeno kick, we started with a menu item that truly highlighted the merger of Kuwait and Hollywood, the Edamame Hummus.

Organic greens are mixed with tahini and spices, topped with olives and tomatoes and served with grilled pita to create a lighter and creamier version of the traditional Arab dish.

For a taste of Chef Katsuya Uechi’s creativity in merging American and Japanese tastes, try the Crispy Rice with Spicy Tuna signature dish. Regarding this signature dish, the rice patties are slightly fried on each side giving a bit of added flavor and texture to the base. It’s topped with a light, yet flavorful spicy tuna that is bound to jumpstart your appetite. If you are looking for tuna, but would rather stick to

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something a little more traditional, try the Spicy Albacore Sashimi with Crispy Onion, a delicious tuna topped with shoestring onions that make the fish flavors pop, without overpowering other flavors.

Haven’t had enough tuna? Treat yourself to something so special it is considered the king of sushi ingredients, the Toro. It is served either as sushi or sashimi, but we recommend the sashimi, so you can truly enjoy the melt-inyour-mouth experience. This very small piece, found in the underbelly of tuna, is full of fat, which gives it the butter like texture, but has a subtle enough taste to satisfy any palate.

Katsuya boasts of five kitchens that include plenty of warm dishes, and Robata (Japanese charcoal grill), for those who are uneasy about an uncooked meal or just don’t have a taste for sushi, the mouth-

watering Wagyu Tobanyaki (to roast on a ceramic plate). True to its name, the dish comes out steaming hot with the aroma of wild mushroom sauce and delectable meat so tantalizing, you might not let it cool before taking a bite. For something a tad lighter than steak, try the Beef Asparagus from the grill.

Thin succulent pieces of meat are wrapped around asparagus sprouts and topped with teriyaki sauce and sesame seeds.

For a warm dish that gives you a taste of Chef Katsuya’s culinary art try the MisoMarinated Black Cod. The dish is marinated for 48 hours in sweet white miso and mirin, and then broiled to perfection. The result is a buttery cod full of a wonderful contrast of sweet and sour tastes, and is bound to have you declare it as an all-time favorite.

The serving staff at Katsuya will warn you

to leave room for dessert, and they are right.

You can spring for the traditional Chocolate Molten Lava, with a bit of ice cream on the side. Or you can go for Adzuki Profiteroles, a twist on the traditional Japanese Modi.

At Katsuya they’ve replaced the traditional sticky rice cake with a light profiterole, stuffed it with a sweet red bean paste and served with a scoop of green tea ice cream.

Whether you are going for the ultimate Japanese experience, or are looking for the hippest place in town, Katsuya should definitely be next on your dining list.

Katsuya is located at The Grand Avenue – The Avenues in front of The Gaucho Grill. For more information phone 2228 3195/6 or follow them on Facebook at KatsuyaMiddleEast or on Instagram @KatsuyaMiddleEast.

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IT’S ALL ABOUT THE QOUT

Qout Market, the first large farmer’s market in Kuwait, launched in November 2013. Held on the first Saturday of every month, from 10 in the morning until 10 in the evening, taking place throughout the growing season and lasting until April, Kuwait’s epicures gather at this wonderful meeting place to relish in the latest homespun goodies and fresh produce. The market is coorganized by Noaf Hussein of Pretty Little Things and Budour Al-Qassar of The Oven Experiments.

Two avid foodies at heart, they’ve worked long and hard to deliver a format well deserving of an authentic farmer’s market experience. This initiative, ultimately, helps to support local food producers and encourage people to eat local, seasonal fresh food.

The first installment, as well as following markets, was held at Kuwait City’s Arraya Plaza, the outdoor space between Arraya Center and the parking lot.

This market first took shape when it was presented as part of the 2012 Middle East50

North Africa Active Citizen Summit, organized by the American Council of Young Political Leaders (ACYPL), in partnership with the US State Department. Budour Al-Qassar, along with 60 other young delegates from the MENA region, presented their active citizen projects in Washington D.C., and the farmers market was the project she presented. At the end of the summit, the ACYPL gave out small grants to selected participants. They chose one project from each country and the farmer’s market project was chosen from Kuwait.

The name of this market is the Arabic word qout, which literally translates into ‘food,’ and this market is all about the wonderful realm of food. Most importantly, Qout Market is a community-based farmers market that aims to help and support local/regional farmers/ artisans, and serves as an educational tool.

The format is based on the ones we have come to love abroad, with open tents and organic displays, but there will be a spin on it.

The market’s selection of vendors also includes a combination of fresh produce and flowers, food items like fresh bread, cheese, honey, jams, and pickles as well as hand made items like crafts, soaps, and candles. In addition to all these items, a selection of hot food stands where people can pick up a variety of quick bites to enjoy on the spot, is available. The focus will be on local chefs and local concepts.

In addition to meeting vendors, the vision for the market includes setting up talks on healthy eating habits and presentations on cooking and growing your own organic food.

A community can hopefully be formed from which everyone will learn and benefit, as well as create a platform for educational activities the whole family can enjoy.

For more information, check out @Qoutmarket on Instagram, Twitter and Facebook. For interested participants, please email qoutmarket@gmail.com

BALSAMICO

CHEF CHAT MIGUEL ANGELO FREITAS

Chef: Miguel Angelo Freitas Restaurant: Rio Churrascaria Title: Executive Chef Q: When did you first get into cooking?

I took an early interest in food. Or rather, it comes from my mother, who is a fabulous cook and passed onto me a lot of passion, with her attitude and lovely food.

Thereby home was my first learning center where I laid my hands on the hypnotic world of food, juggled the ingredients and embraced the techniques for serving a dish that looks tempting and tastes ambrosial.

Q: Where were you before you came to Kuwait?

London, UK. Q: If you could choose, what would your “last supper” be?

A good and perfect “Churrasco” with my family back home in Brazil.

Q: Describe your favorite dish from your home country.

Moqueca de Peixe, from the state of Bahia, it’s a tropical fish stew fragrant with garlic, peppers, tomatoes, coconut milk and enriched by “Azeite de Dende” palms oil.

Q: Name three ingredients you can’t live without in the kitchen.

Taste, Art, and Passion.

Q: What is the most important part of a sandwich?

The creativity of the person who made it. Basically, it’s not only the fillings or the bread or the sauce, it’s the whole combination. The right bread dissolves in your mouth and gives a feeling that brings you to another taste and experience.

Q: How does your personality differ inside and outside the kitchen?

It doesn’t.

MY STUFF

Tea or Coffee: Coffee My Breakfast: A juice with mandarin/peach/carrots and honey My Knives: Germany Wüsthof Knives Most Overused Spice: Cumin Favorite Travel Destination: Bora Bora Dream Car: I’m not really a car fan. Can I say “Harley Davidson Fat Boy” Feel the freedom in your face.

Favorite Food Aroma: The aroma of fresh baked bread

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Q: What are the best and worst parts of being a chef?

The worst part of being a chef is the long hours standing, burning out, and no weekends off. But that was our choice, so no complaints. The best part is the adrenaline of a busy service and the happy faces of those who love your food.

Q: What are your passions outside the kitchen?

Music and motorbikes. I do play bass and drums but it’s quite hard to find some free time and people to play here in Kuwait, but still creating my noise at home.

Q: If you weren’t a chef, what would you like to be?

A drummer and play in a rock band.

Q: What came first; the chicken or the egg?

Chicken.

MAKI

ENCHANTING PEPPER

A magical steakhouse in Jumeirah Messilah Beach Hotel & Spa

Dining buffs in this city are a difficult bunch. We have a plethora of choices for almost every cuisine, and steaks are no exception. There are more than a dozen great steakhouses to feed your red meat craving.

Just when you thought nothing new could be added to your list, along comes Jumeirah Messilah Beach’s restaurant, Pepper. From the moment you walk-in, until you scrape your plate of that last bite of dessert, your senses will be titillated and palate thanking you for weeks after.

Pepper is an enchanting experience from the moment you walk out of the bright-lit lobby of the resort into the earth inspired hues of the restaurant. You are greeted with natural tree root waiting tables, with mini mushroom table lamps. Inside, a breathtaking central grand staircase is adorned with yellow pillars stenciled with tree trunks. Blue floor lights 54

with pots of crystal calla lilies are reminiscent of a magical pond in the middle of a forest.

Brown, uneven brick walls pop with large green crystal leaves that have visitors feeling they are in a 21st century fairy tale.

Once seated, with the large LED lit menus, the real fable begins with exceptional service.

Executive Chef Christopher Curtis says that training his team, both in the kitchen and on the dining floor, has been a key factor in building up to Pepper’s opening.

“The main thing that I am very passionate about is making the team one, where people understand each other’s role. And that seems to really work well,” he said in an interview with Hotelier Middle East.

While the mark of good service is a helpful staff that remain in the shadows, excellent cuisine should engrave itself in your memory and create cravings you must come back to

time and time again. With his focus on the best products, and creativity with each dish, this is exactly the kind of experience Chef Curtis has created at Pepper.

“Good dishes don’t have to be overly complicated,” he said. “It’s all about balance and simplicity. The food should taste good and look good. The only way to do that is with fresh ingredients.”

Fresh and exotic ingredients are mixed perfectly in every dish at Pepper. Chef Curtis takes a simple appetizer of Marinated Baby Vegetables and tops it with black garlic. While long lauded in Korea and Japan as a healing remedy, black garlic became a culinary luxury in 2004. By heating garlic cloves for 40 days, South Korean inventor Scott Kim was able to create a new garlic taste that seemed a mix of balsamic vinegar and soy sauce, without the bitter or salty twists and with a splash of

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licorice. An Heirloom Tomato Salad is enhanced with a feta crumble, basil cress and olives, and given an extra punch with an onion jam that is perfectly caramelized over light heat for more than four hours. The mushroom soup makes its mark with the addition of truffle oil and topped with cream froth.

If you are looking for the ideal steak with a few extras, try their Surf and Turf dish.

The perfectly seasoned, cooked to order beef tenderloin and slipper lobster melt in your mouth like butter. You can choose from seven different sauces, including béarnaise, mushroom and blue cheese, but we suggest trying at least one bite plain, to give your mouth the unadulterated taste of an incredible piece of meat. If you are not in the mood for steak, but still want some red meat, then don’t miss out on the Australian rack of lamb. Forget the mini bites you usually find in this dish,

Pepper’s lamb rack is packed full of succulent meat, with enough fat to make it juicy but not too heavy.

Even Pepper’s side dishes are delicious, and each main dish comes with a choice of three. For a creamy side, choose the butter whipped mashed potatoes or spinach. If you want some juicy, ideally seasoned vegetables choose from root vegetables, sautéed mushrooms or roasted garlic potatoes. Any sides you choose to be served in the small tin pots are bound to be a delight for your taste buds.

After all these wonderful dishes, it’s hard to imagine you could leave room for dessert.

However, Chef Curtis’ dishes are so fresh and light by the time you reach the end it would be hard to imagine not giving into one last temptation. We suggest the Lavender Honey Pavlova with blueberry cream. Pavlova

is a meringue-like dish only more delicate.

It’s characterized by its light marshmallowlike center. Inside the crisp outer shell of Pepper’s Pavlova you get the creamy meringue center, with a refreshing lavender blueberry cream center.

As food reviewers our palates are privy to much of the culinary treats available in Kuwait.

Yet, the experience at Pepper stood out and has my mouth watering as I write this piece.

The team has definitely created a menu worth craving with a magical setting that will have you dreaming of every bite.

Pepper is open daily from 6pm – 12am.

For reservations call 2226 9666 ext. 7425 email JumeirahRestaurant@jumeirah.com.

For the latest news about Jumeirah Messilah Beach follow them on Instagram @jumeirahmessilahbeach.

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AMERICA’S FAV OR I T E C A SUAL DINING R E STA UR A NT The Cheesecake Factory is known for its extensive and creative menu, generous portions, distinctive décor and legendary desserts. With more than 200 menu selections including nearly 50 lower-calorie “SkinnyLicious™” dishes and more than 30 signature cheesecakes and desserts, there is truly “Something for everyone” at The Cheesecake Factory.

CHEESECAK Grand Avenue - The Avenues Ground Floor • Kuwait Tel: (+965) 22 28 30 64/5

The Dubai Mall Ground Floor • Treasury Dome • Aquarium Entrance • Dubai, UAE Tel: (+971) 4 32 53 521 Mall of the Emirates Ground floor • Ski Dubai • Dubai, UAE Tel: (+971) 4 35 49 362 The Cheesecake Factory® trade name, logo and trade dress are owned by TCF Co. LLC

Delightfully Original Fresh Strawberry The Original topped with glazed Fresh Strawberries. Our most popular flavor for 30 years!

KE FACTORY

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AJ’S FOOD TRUCK Cooked at your doorstep!

Just because we don’t enjoy quite the pedestrian lifestyle in Kuwait, filled with many encounters of inspired pop-up stores, outdoor activities and appetizing street food, that doesn’t mean that we don’t merit the food truck experience in Kuwait. Lucky for us, the local foodie scene has evolved so greatly, that we don’t need to travel great distances to enjoy great street bites afoot. With AJ’s Food Truck, you can enjoy quality street classics cooked right outside your doorstep, or university, or any desired location of your choice.

With chef and managing partner Ahmed Al-Abduljader right behind the grill (hence the name, AJ’s), you could expect nothing short of all of your favorite burgers and sandwiches, including Wagyu burgers, steak sandwiches, their renowned Chicken sandwiches, succulent chicken tenders and mini beef or chicken burgers. The best part is that you can choose from a wide selection of toppings and four homemade sauces. From avocado to caramelized onions and a highly addictive AJ’s sauce, everything is freshly sourced and prepared from scratch, for an amazing taste every time you catch the AJ’s Food Truck parked outside any given destination.

When we found out about AJ’s Food Truck, we followed them on Instagram and tracked them down for our very own food truck lunch right outside our bazaar offices. Scheduling a time and place for the arrival of AJ’s Food Truck couldn’t be easier as the truck is conveniently equipped to handle both warm and cool temperatures, and could easily operate with or without the availability of an electric outlet. Soon enough, we dove right into our burgers, as each member decided to customize his/her meal with different toppings and sauces. Our favorite sides included the chicken tenders, and expertly battered onion rings. With the added bonus of desserts and sodas, our street food experience was an absolute delight.

When we met Mr. AJ’s Food Truck himself, he told us that the idea behind this concept organically developed based on his passion for preparing fresh food at the usual weekend gathering with friends at the chalet. His friends relished his unique ways of combining simple ingredients to create amazing burger classics instead of opting for junk food, which encouraged AJ to partner up with the gurus at Edge Food to make his concept mobile. AJ wanted to allow people to savor the goodness of homemade beef patties and sandwiches whenever, and wherever, a group of people gathered. After all, there’s nothing like enjoying a right-off-the-grill Wagyu Burger with a side of freshly cut garlic infused sweet potato fries.

So, instead of going through the hassle of setting up that barbecue at your upcoming gathering or instead of being tempted to order in, give the guys at AJ’s Food Truck a call. We’re sure that the entire experience will create a fun vibe that your guests will enjoy, from seeing the truck arrive to set up, to ordering your burgers and sandwiches just how you like them, and finally to savoring the amazing flavors.

AJ’s Food Truck is usually located on a truck next to your doorstep. Please call 5022 5440 to set up your AJ’s experience and follow them on Instagram @ajsfoodtruck.

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LA CORNUE Where Exceptional Taste Begins Full hand-made kitchen by La Cornue La Cornue, renowned for over a century as experts in range cooker design and manufacturing, unveil Domaine Culinaire, a new global architecture concept.

Combining hobs, roasting ovens, refrigeration units and exclusive kitchen cabinets.

Domain Culinaire uses craftman techniques to create an exceptional, made to measure kitchen.

www.lacornue.com

Projects: +965 9787 3026 | Shuwaikh: +965 2226 1700 |

la cornue

DEEP DISH Name: Juna Alawadhi Restaurant: Jadi Morgen Title: Partner, integrative nutritionist, natural food chef What do you like most about Kuwait?

Kuwait is so giving. I also love how Kuwait is moving really fast to becoming a health conscious nation and hopefully one day we can be one of the world’s capitals for natural foods.

Where is your favorite place to shop for food and ingredients in Kuwait?

I love to eat everything fresh, so my favorite place is my mom’s garden. I get to pick my own vegetables, herbs and fruit. It is our family’s favorite idea of quality time.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

The freshness of the food is the reason for the great taste. When we enjoy our seasonal food, we understand the true meaning of freshness and appreciate the quality.

What food most reminds you of your mother’s house, and why?

Soups. My mom makes the best soups on the planet. The feeling of a warm cup of soup in the cold winter is like a cup filled with my mom’s love for us. Nothing can compare to that fuzzy feeling of love and fulfillment.

What do you do to relax in Kuwait?

I am lucky to have a hobby that turned into a career. I actually love cooking and it relaxes me. So, basically I just do more cooking. If not that, I’m at Jadi Morgen’s greenhouse, or I’ll be in the gym working out.

If you were to leave Kuwait and could take only one memento with you, what would it be?

Our Kuwaiti flag. I actually always had a flag with me when I was abroad.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

Alber t Einstein, if he was still with us. I would make a feast of stuffed veggies (peppers, squash, zucchini blossoms, chard).

What experience most defined your decision and desire to get

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into the food industry?

The influence of my great family. We are all foodies. Also, the great feeling I get when I feed people good food. It is like I am cleansing their taste buds and eating behaviors with each meal I serve them. That is an AWESOME feeling.

If there was one meal you could eat every day without consequences, what would it be?

My sushi rolls and seaweed salads. I am a sea vegetables addict.

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FAUCHON

Fashionably French

Should you find yourself at Fauchon, the epicurean food brand long synonymous with high-end luxury dining, you would be forgiven for feeling like you are in the midst of a French fashion show. With a very modern and trendy feel about the place— from the gloss and gleam of the walls, to the sheen of the menus themselves— this place is as “in” as it gets. It is an added bonus then that the food is also so downright crave-worthy.

If you have previously gone to the location at the Salhiya complex in Salhiya, you may be surprised to notice more than a few changes. What had previously been more of a limited location that offered 62

more retail than sustenance, now has been completely remodeled and includes a wonderful outdoor seating area. This whole mall area, a best kept secret for those in the know, now has a beautiful place to relax and hangout, reminiscent of the outdoor squares in France from which the brand originates. So when one is considering this restaurant for their next meal, they have the benefit of choosing according to which type of experience they are looking for.

We started off with a classic Caesar salad, and true to form it had all the familiarity, taste and crispness you would expect from a classic. Another visit though might demand sampling the Mozzarella-

Raspberry Salad. This baby buffalo mozzarella is served with fresh raspberry, mint, ginger, artichoke bottoms, fine green beans topped with almonds and a raspberry dressing; a mixture that is as inventive as it is welcomed.

Now that we had done our duty in the healthy department, it was time to indulge a bit. I started with their namesake, the Fauchon Burger, while my dining partner had the Fashion Club. The burger, a prime U.S. beef burger of course, was topped with a mustard cream sauce and was served with Swiss cheese, tomato parsley and lettuce on a homemade bun –– delicious. Also, the chunky fries that accompany it are not to be

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missed. The Fashion Club, by contrast, had a toasted white bread with sliced chicken, lettuce, mayonnaise, an accent of sun-dried tomatoes, boiled eggs and candied fennel.

If that sounds unique in its flavor profile, it most certainly is. It was also wonderful and will have to be ordered again at our next visit.

After this we moved on to the pastas; and while the Pesto Cream sauce and Creamy Coriander sauce were both unique enough to be calling my name quite loudly, I decided to go with the more traditional to see if they were getting the staples right as well. While I should not have been surprised, given how good everything else had been so far, the pasta served in a Spicy Arabiata sauce was

a welcomed comfort giving exactly what you would expect from this classic. We enjoyed it tremendously. Not to be subdued by food alone, we had to venture into the mocktails as well, of which I had the Kentucky Derby, just to conjure up memories of the freshness of race day in the South—and it did just that. The mint leaves, fresh lime and ginger ale serve as wonderful refreshment to accompany the people-watching in the new outdoor seating area.

One other point of note here is that they also do catering, and not on the side as one might want to think, but rather as one of the largest caterers in the country. As the exclusive caterer for the Al Baraka Grand Ballroom - long known as the largest ballroom

in Kuwait, located at the Crowne Plaza Hotel, they continue to push the limits on high-end opulence at their many catered functions.

The Al Baraka Grand Ballroom itself has been created to satisfy the desires of those who are looking to have their lavish boutique weddings, corporate affairs and social soirees.

With approximately 1600 m² of space—which can be divided into 4 separate sections—not to mention an intimidatingly high 7.5 meter ceiling to boot, the result is an awe inspiring presentation for your next event.

By focusing on each facet of event creation, from traditional to contemporary settings, décor, theme, food, music and a myriad of other details, at Al Baraka, they continued on next page...

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create an unforgettable experience to help you build a special memory. They tailor the look and feel of the event to match your vision. Guided by your wishes and their expertise, they are dedicated to make your event come to life.

With added extras like an advanced projection system with 6 built-in large screens, a programmable state-of-theart lighting system, and lavish finishings such as marbled lighting, the dĂŠcor and ambience reflect absolute luxury. ...continued from previous page 64

The list of names that they have worked with to date, in and of itself, shows the great reputation that the people at Fauchon, by way of their catering work, have. With events like the openings of all the International luxury brand retailers and also with some of the highest profile weddings of 2013 catered by FAUCHON Kuwait, they surely are more than set to handle your high-end events with the greatest expertise. With their VIP caterings, whether in the ballroom or by

the seaside at a Chalet, you may just want to call them to impress at your next event.

Fauchon locations can be found at The Crowne Plaza Hotel, The Salhiya Plaza in Salhiya, Prestige Hall at The Avenues and at Mall 360. Follow them on Instagram @Fauchon_Kuwait, or on Facebook: FauchonKuwait You can also reach the Salhiya location by phone for reservations at 2299 6446.

FOUR POINTS

APPLE

EBEE’S

THE HISTORY OF SODA FOUNTAINS I only spotted the antique soda fountain on my way out of lunch at Bryant House, the restaurant attached to the Vermont Country Store, in Weston, Vermont. It’s a substantial fixture, made out of marble and intricately etched silver. Soda flavors were also etched into the metal -- which made me wonder how the proprietors could possibly accommodate food trends, which aren’t exactly a contemporary invention.

Flavors included chocolate, strawberry, wild cherry, raspberry sarsaparilla.

There’s also my personal favorite “don’t care,” which was a mixture of leftover syrups, sort of the soda equivalent of an everything bagel.

Over the lunch, the conversation had turned to Moxie -- which is a vintage soda first in Maine in 1876. The Vermont Country Store was about to host a Moxie Day, which includes sample tastes of the beverage. Like candy, soda started out as a medicine, distributed by apothecaries and pharmacies. Moxie was originally made with gentian root, which is supposed to help digestive disorders.

The whole soda story starts with mineral water, and therefore in Europe, where the three towns to visit are Spain, Belgium, and in Germany Bad Pyrmont, and of course, Seltser.

By the mid 18th century, inventors had figured out how to carbonate water, and Thomas Henry, a proprietor of an apothecary shop in Manchester, UK is thought to be the first to see the commercial possibilities in carbonated water. He published a booklet, which described the necessary equipment and included recipes for Artificial Pyrmont Water, Artificial Seltzer and Mephitic Julep.

In Colonial America and the early days United States, Saratoga Springs and Ballston in upstate New York were the 68

places where the fizzy water was thought to have medicinal benefit. Ballston Spa was a very high-end resort, and when a New Haven chemistry professor named Benjamin Silliman started reproducing the mineral content of its waters in 1806 to bottle and sell it, he did so in order to democratize access to its curative properties.

But Silliman was also looking for a business opportunity, and with a couple of partners opened one of the first soda fountains in New York City, at the Tontine, on the corner of Wall Street and Water Street, as well as in the City Hotel. When it proved popular, style came into play, and fountains were made of mahogany and the urns were gilt.

At around the same time, which is to say, throughout the 1800s, drugstores started selling soda water. Inventors

started tweaking the required equipment -marble became common, because it cooled effectively, but most of the innovations were really about visual embellishments.

As Anne Cooper Funderburg writes in her essential book, Sundae Best, “glitz sold soda water.” Soda was an extra, a luxury, a treat, and soda fountains reflected that by becoming more and more ornate. Although most soda fountains weren’t quite this fancy, an apogee was certainly an antique marble and alabaster soda fountain that was displayed at the 1893 World’s Fair. It recently sold at auction for $4.5 million.

By 1895 there more than 50,000 soda fountains in operation. “Soda water is an American drink,” declared Harper’s Weekly in 1891. “It is as essentially American as porter, Rhine wine, and claret are distinctly English, German and French.” source: about.com

UBON

WILLIAMS-SONOMA The finest in gourmet cookware and home furnishings If, like us, you consider yourself an avid epicurean, then many joys await at Williams-Sonoma at Grand Avenue – The Avenues. From presenting the most well-known and respected brands in gourmet cookware and home furnishings, to their amazing interactive store experiences, a simple visit to Williams-Sonoma will turn any amateur cook into the host(ess) with the most(ess).

Since opening their first store in 1956, Williams-Sonoma has expanded from selling a small array of cookware imported from France to the brand that prides itself on being a specialty retailer offering products for every room in your home; from the kitchen to the living room and from the bedroom to the home office. When it comes to culinary skills, however, Williams-Sonoma goes above and beyond in honing your gastronomic abilities to perfection.

As part of Williams-Sonoma’s commitment to showcase their kitchen product ranges, they offer cooking demonstrations 4 times a day, every day. Technique classes are also offered every Friday from 2 – 4 p.m., all free of charge. So if you’ve ever wondered how to perfect the art of julienning, or you’ve feared stuffing that turkey come a large family gathering, then make sure you ask about the continuously evolving schedules of cooking demos and classes available. When it comes to those tricky roast dinners, we made sure to attend a special demonstration at Williams-Sonoma. We watched their expert showcase chef prepare an amazing array of roast dinners like Turkey, stuffing, the works!

Such demos will allow you to see how certain dishes are prepared at the in-store kitchen (located at the back of the store), by their Swiss-trained culinary expert, and enjoy sampling the finished product.

The kitchen, now a focal point of the beautiful store, serves as the main attraction for culinary experts and chefs conducting cooking demos, technique and classes. Public cooking classes take place on Wednesdays from 6 – 8 p.m. (Prices start at KD 10). Better yet, you can even ask about private cooking classes that cover any range of topics based on your choice to be conducted in store or at your own home (Prices vary from KD 10 to KD 20 per hour). If you fancy making pasta from scratch for an Italian themed dinner party, or you wish to learn how to perfect that soufflé that refuses to rise, the options are endless, all you need to do is request these lessons in store and book in advance.

After you’ve had your fun in the kitchen, always remember that all of your newly earned culinary merit must never go unrewarded. You finally have an excuse to indulge in all of the latest and greatest in kitchenware and specialty tools. Recreate the flavors and aromas you experienced at Williams-Sonoma by purchasing their amazing products to take home. To help you choose the items most suited to your needs, demonstration station chefs and product experts are always on-hand throughout the store to assist you in making the right choices by allowing you to test-use the latest cooking utensils, electronic appliances, cookware and cutlery. Don’t forget to pick up one of the many selections of culinary cookbooks too!

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Williams-Sonoma is located at Grand Avenue – The Avenues. Please call 2228 3101 or visit www.williams-sonoma.me.

TGI FRIDAYS

NINO

International flavors inspired by the best of Italy

We might celebrate Nino as the ultimate classic restaurant, yet its remarkable culinary evolution redefines classic in a whole new light. What once started as our favorite seaside foodie destination for rustic Italian dishes now delivers a contemporary international menu inspired by its Italian roots; it is unsurpassable in quality, taste and variety.

Going strong for more than ten years, Nino has built a reputation for presenting culinary specialties that reflect the constantly evolving tastes of the local foodie scene. Never before did we see an offering of artfully prepared Japanese Maki next to an extensive range of pizzas and pastas, nor did we expect to find a Mexican inspired risotto! In revisiting the timeless Nino, we were presented with a treat for the taste buds; a fusion of flavor palates 72

that took us from the traditional to the modern in an effortless manner.

Whether you choose to get your Nino fix while you’re indulging in a shopping spree at The Avenues, or enjoy the seaside view at their waterfront location in Bneid Al Gar or the stunning location at Arabella; the quality of the food will never vary. Consistently conveying a foray of scintillating dishes, we sample the latest and greatest at this beloved restaurant.

At their waterfront location in Bneid Al Gar, the beautiful glass windows open up, allowing the natural light to completely flow through the entire restaurant. Ever since it first opened, Nino has presented an atmosphere that emanates with comfort and familiarity, making every return-visit more pleasant than the one before.

We started off with a selection from their latest appetizers and small plates, which also can be easily ordered as a meal in its entirety when sharing with friends. These included a scrumptious Pollo Frito Americano; crunchy on the outside, while succulently soft on the inside, chicken tender morsels fried American style in a flour batter and served with a Jalapeno cheddar aioli dipping sauce. A gorgeous plating of potato croquettes followed our Americanainspired dish. Elegant, rich and creamy, the truffle based, cheese-filled potatoes are served with a drizzled spoonful of wild mushrooms adorned in cream, and make for a welcome break from the subtly spiced Jalapeno aioli that accompanied the Pollo Frito. If you find yourself still wanting in the heat department, then we think a serving of either the Buffalo chicken

wrappers or Gamberoni Japonese will surely give you that much needed kick! Whether it’s the crispiness of the filo wrappers enrobing the buffalo flavored chicken and fontina cheese, or the panko-crumbed prawns drizzled with soy sauce and a zesty Wasabi aioli sauce, the heat factor will rise, prompting you to want to crunch on something cool and light. For this, we recommend the Nino Chicken and Avocado salad, complete with a refreshing serving of pomegranates and crunchy iceberg lettuce, croutons, and fresh tomatoes.

For our main courses, we welcomed a selection of classic dishes reimagined in a contemporary and international light. Your typical expectation of risotto will be completely transformed once you’ve sampled the risotto Mexicali Gamberoni, with king prawns prepared

in chipotle sauce and served over a saffron and butter-infused Arborio rice, as the spiciness of the prawns perfectly complimented the saffron flavored risotto.

If you wish to opt for a hearty dish, then look no further than the iconic Filetto Di Nino, freshly grilled beef tenderloin pan-fried and coated with a choice of the three signature Nino sauces. From a rosemary and butter, creamy A La Cesco, infused with a hint of chili, to a mushroom filled porcini Jus, or a tangy reduced balsamic jus. The succulent filetto is served over a giant juicy Portobello mushroom picatta, accompanied by crisp smashed rosemary potatoes. If you’re more inclined towards veal, then the Veal Tartufo option would suit your preference the most. Pan-fried in butter, herbs, wild mushrooms, and black truffles over a truffle

and potato puree, the veal is extremely tender and blends perfectly with the earthy texture of the mushroom and black truffle sauce.

For dessert, a classic is always our choice of the day, as we didn’t hesitate to order a rich and beautifully dense brownie with vanilla bean ice cream to end a perfect meal. However, in keeping with our desire to try what’s the latest at Nino, we ventured into the wonderful world of the unknown in the form of Ricotta fritters, crisped from a sweet batter and sweetened with honey and ice cream—this dessert is light and airy, and elegantly ended a truly satisfying meal.

Nino is located in Bneid Al Gar (2254 1900), The Avenues (2259 7379) and Arabella (2225 5288).

Find them on Facebook: NinoRestaurants and Instagram @Nino_Restaurant.

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DEEP DISH Name: Danna Altourah Restaurant: Tatami Japanese Restaurant; Pure Foods Title: Executive Chef What do you like most about Kuwait?

That it’s home.

Where is your favorite place to shop for food and ingredients in Kuwait?

It depends on what I’m looking for. For freshly milled whole grains and natural sweeteners, I go to Nature Land. For seasonal produce, organic eggs and fresh dairy, I shop at Shakshooka Market (a weekly farmer’s market), and for fish, Sharq Fish Market.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Salt.

What food most reminds you of your mother’s house, and why?

Turkey and chocolate fudge. Thanksgiving and Christmas dinners have always been big deal dinners in our family, so the smell of turkeys roasting will always remind me of home. The fudge is my mother’s go-to sweet treat recipe that she’s been making since we were kids, a recipe she took from her mother. It makes people weak in the knees.

What do you do to relax in Kuwait?

Spend time with my nieces Faye and Samar, and nephew Zeyad.

They unwind me instantly.

If you were to leave Kuwait and could take only one memento with you, what would it be?

A family album.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

There’s no one specifically that comes to mind, but if the focal point is food, Anthony Bordain would be interesting. I’d keep it simple, fresh and local. For starters, a jarjeer salad of some sorts with a date vinaigrette. The main would be local fish served different ways, with maabouch and daqous as condiments. And for dessert, a local cheese platter with varieties of honey, nuts, dates and teas.

What experience most defined your decision and desire to get in to the food industry?

Premature midlife crisis. Initially, I wanted to leave the rut of working in an office and do something unconventional. I’ve always enjoyed cooking, which is why I decided to go to culinary 74

school, to see if I could make a life out of it. But what I love most about it is the continuous learning that comes with the experience. There is always something new to learn and explore about food, about cooking and technique. I’m always looking to improve my skills and try new things. The process of creating something from scratch is gratifying, and then having it turn out delicious is fulfilling.

If there was one meal you could eat every day without consequences, what would it be?

It’s not really a meal, but vanilla ice cream.

MAIS ALGHANIM 1

ASH

HA’S

BICE RESTAURANT

The dining panache of an elegant Italy

The Bice restaurant group started as a family dream in 1996 in Milano, growing to a hot spot for its amazing homecooked meals and genial hospitality.

Bice’s pride is its menu, boasting of uniquely strong flavors in specialties, a rich blend between the traditional and nouvelle cuisine, specially envisioned by creative chefs.

At bazaar, we recognize the facets of a fantastic restaurant that treats guests to a unique and memorable experience.

Entrenched in the Bice brand is the idea of providing an idyllic setting for diners to relish delicious Italian food, supported by impeccable service. The Bice Company 78

has over 30 branches worldwide due to the overwhelming appreciation for Bice’s standard and excellence that make the restaurant memorable.

Presentation ranks high in Bice, which was why the Bice’s Carpaccio di Manzo, appeared in an artful color arrangement on the plate. The hand-cut slices of Angus beef were truly exceptional. Vegetarian lovers can indulge in the flavorsome salads, like the Insalata Caprese, which is perfection. I relished the organic buffalo mozzarella from Caserta and enjoyed the ripe cherry tomatoes.

An example of their rich specialties, Mazara del Vallo is from the special daily

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Chef menu. The divine taste of the Red Shrimp of Mazara in Sicily causes your senses to reverberate with pleasure.

Risotto Ai Funghi Porcini, a creamy risotto with Porcini mushrooms is scrumptious.

Meanwhile, the Costolette d’agnello Alla Toscana, a rack of lamb drizzled in Tuscan garlic and herbs sauce is delicious.

Aside from their mouth-watering range of finely cooked meats, they offer a plethora of pastas that are a burst; Linguine Ai Frutti Di Mare (linguine with shellfish and seafood) and Paccheri Con Pescatrice Pomodorini E Cozze, is intensely satisfying pasta with the marriage of monkfish and mussels. The Ravioli Con Aragosta

Gamberetti E Vongole, a combination of lobster cooked with prawns and clams, makes one salute the art of cooking seafood. Many diners have named it the best sea bass in town, Branzino Al forno, particularly cooked to unleash a wealth of flavors. One bite made me wish I never had to taste anything average again.

Make sure you finish the meal with something sweet, choosing one of the many desserts that take you to great heights of sweet ecstasy. The Pannacotta Con Salsa Lamponi is a lovely delicacy and the chocolate desserts ooze goodness.

The dishes are potent, igniting your taste buds with their cornucopia of flavors. One

sitting at Bice is not enough to appreciate the variety and exclusivity of the restaurant’s beautiful cuisine. Executive Chef, Andrea Parente, who is responsible for the wonderful menu, says it is very fulfilling to see customers enjoy his dishes, created with his expertise and enthusiasm.

He revealed that each dish stays true to the essence of Italian cuisine.

Bice Restaurant is located at Al-Hamra Luxury center. Find them on Instagram @bice_kuwait, or Facebook. Please call 2227 0247 for delivery orders or more information.

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BAKING 101 Part 1

Baking is one of the more scientific cooking methods.

Once you know the proper ratio of fats to flour and flavorings and closely follow all direction steps, you can produce a tempting array of homemade breads, cookies, cakes, and pastries without batting an eyelash.

Getting Ready to Bake An oven thermometer is a baker’s best friend. When preheating, double check oven the temperature with a separate oven thermometer and adjust the temperature setting accordingly.

Special Tips for...

Cookies: Before starting, make sure all of your ingredients are room temperature.

Pie dough: Make sure all of your ingredients and your work area are as cold as possible. Use ice water in the recipe to ensure the fats don’t melt into the dough, resulting in a flaky crust.

Have a Replacement Strategy Light Brown Sugar: If you don’t have light brown sugar, substitute 1 cup granulated sugar plus 1 tablespoon molasses.

Buttermilk: To replace 1-cup buttermilk, place 1 tablespoon vinegar or lemon juice in a cup and stir in enough milk to equal 1 cup.

Let stand 5 minutes to thicken.

Baking Powder: Substitute ¼ teaspoon baking soda and See also: Baking 101 - Part 2.

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½ teaspoon cream of tartar.

Unsweetened Chocolate: To replace 1 ounce melted chocolate, combine 3 tablespoons cocoa powder and 1 tablespoon tasteless oil, shortening, or butter.

All the Right Measures Always measure your ingredients before you actually start mixing anything. That way you’ll know if you’re missing an ingredient, plus you’ll cook cleaner and more efficiently.

Dry Ingredients: To properly measure flour or sugar, stir in its container to loosen it up, spoon into a dry measuring cup until overflowing, and then level by scraping the straight edge of a butter knife across the rim.

Wet Ingredients: When measuring wet ingredients, pour into a measuring cup or spoon over the sink or over a separate bowl. This will prevent you from accidentally adding too much due to spillage. To easily remove sticky liquid ingredients (like honey or molasses) from measuring cups, first grease with cooking spray or a little oil.

Perfect Pan Preparation Properly choosing and preparing baking pans will ensure your picture-perfect cakes, brownies, and tarts won’t stick when they’re done baking.

Special Tips for ...

Brownies: Light aluminum or

glass pans work best for baking brownies — dark-colored pans can cause brownies to brown excessively. Also, always grease the pan well. If you’re worried about the brownies sticking, you can line the pan with aluminum foil before adding the batter.

Cakes: When preparing cake pans, first grease with butter, then for vanilla-based cakes, dust with ¼ cup flour. For chocolate-based cakes, dust with ¼ cup cocoa powder. Shake the

flour or cocoa powder around the pan to evenly cover the bottom and sides, then tap out excess.

When using parchment paper, first grease the pan, then smooth a properly cut piece of parchment paper on top of the butter. Next, dust with flour or cocoa powder and tap to remove excess.

Cookies: For evenly cooked and shaped cookies, always start with room-temperature baking sheets and grease sparingly, if recipe calls for it. source: delish.com

KDD

BAKING 101 Part 2

Be a Mix Master Over mixing and using too much flour are crucial mistakes that can make brownies, cookies, and pastry turn out tough.

Special Tips for ...

Brownies: Stir batter until all of the dry ingredients are just moistened — over mixing can create tough brownies.

Cakes: Thoroughly creaming the butter and sugar incorporates a lot of air into the mixture and results in a fluffier cake.

Cookies: Cookies also benefit from a thorough butterand-sugar creaming process.

Incorporating air into the dough helps the baking soda or powder do its job.

Pie dough: Use just enough water for the dough to come together — too much will yield a tough dough and too little will yield make it crumbly. Handle the dough as little as possible.

Mix until it just barely forms a ball when pressed together.

When using a food processor to combine ingredients, use the pulse setting so you can see exactly when the flour and fat are just moistened.

Best Baking Practices To compensate for cool spots in the oven, always rotate your baking sheets halfway through baking. If two pans or baking sheets are in the oven at the same time, switch the pans

from the top rack to the bottom and vice versa and turn each pan 180 degrees.

Special Tips for ...

Brownies: Spread batter uniformly in pan before baking, so that the entire batch bakes evenly.

Cakes: The center rack is best for cakes. Fill cake pans no more than 1/2 to 2/3 full to promote even baking and rising.

If a cake rises too much in the middle, there is no shame in carefully slicing off the protruding top to create a level surface for frosting and decorating.

Cookies: To speed up the baking process, line baking sheets with aluminum foil, parchment paper, or silicone mats. While the first batch of cookies is in the oven, you can prep the next batch on a new sheet of foil or parchment paper. This allows you to quickly transfer the cooked cookies to a wire rack and the next unbaked batch onto the baking sheet.

To cool cookie sheet between batches, run the sheet under cool water and dry thoroughly.

Are They Done Yet? Always check baked goods for doneness at the minimum time indicated in the recipe. When you judge the dessert done, allow it to cool for a few minutes outside of the oven in or on the pan it was cooked. Then transfer to a wire rack to cool completely.

Continued from Baking 101 - Part 1.

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Special Tips for ...

Brownies: Test for doneness with toothpick by piercing brownies in the center of the pan — the toothpick should be slightly moist.

Cakes: Using a thin wooden skewer or a piece of uncooked spaghetti, pierce the cake in the center — the skewer should

come out clean.

Cookies: For softer, chewier cookies, bake until the cookies just begin to brown.

Yeast bread: Bread that is fully cooked will make a hollow sound when you tap the underside. When done, immediately remove bread from the pan and let cool. source: delish.com

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EMIRGAN SUTIS

An authentic taste of Turkey in Kuwait

When you step into Emirgan Sutis in the Souk at The Avenues, it is easy to lose yourself in the high ceilings, hanging chandeliers and pictures of Ottaman sultans lining the wall. As you walk through the restaurant it’s hard to ignore the chefs hard at work along the back wall. Your eyes catch the pastry chef as he puts the finishing touches on a 15 cm-high cheese filled Water Heurek. Then you are pulled toward the aroma of perfectly seasoned döner and kebab that waft from the huge charcoal grill. By the time you arrive at your seat you are craving a bite of the fresh pita bread that just came out of the brick oven at the end of the wall. It’s a Turkish culinary haven for every meal of the day.

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Turkish food is a mix of Central Asian, Middle Eastern and Balkan traditions. When we asked head chef Ali Can Karaca what makes this cuisine so special he said simply “Healthy and fresh with lots of taste.” This is exactly what you get when dining at Emirgan Sutis.

Let’s start from the beginning, breakfast.

In Turkey, you would be hard pressed to find a worker willing to start his day without his cheeses, creams, jam, honey, eggs, tomatoes and cucumbers with Simit bread and, of course, tea. At Sutis, they boast of one of the best breakfasts in Kuwait, with good reason. The Water Heurek you may see being made in the open kitchen is a delightfully light dish of phyllo dough soaked in water, then stuffed with white cheese

before baking. Eggs are cooked and served in traditional copper saucepans, and can be made with vegetables, meats or just sunny side up. If you are looking for a real treat try their most popular dish, Kaymak with honey.

A whipped water buffalo based cream served on a bed of honey with either freshly baked simit or pita bread.

For something a little heartier, the lunch and dinner menus offer a wide range of dishes that are sure to satisfy any craving.

The Iskender Döner offers juicy döner soaked in a tomato based sauce, or go light with the Pilaf with Döner, plain döner on rice. The meat flavor is perfect without sauce. Or you can opt for one of the meats from veal steak to fillet mignon, marinated to perfection and

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served with your choice of vegetable sides or rice.

Don’t forget to leave room for the signature Turkish dessert, Tavuk göğsü or chicken breast pudding. Before you grimace and swear you’d never try it, know that this was a dish served to the sultans in the Ottaman Topkapi Palace (in what is now Istanbul), and that it’s phenomenal. White meat is shredded into thin pieces mixed in with milk, rice and thickeners, then flavored with sugar and cinnamon. Wrap it in a browned, slightly crisp layer and you have a surprisingly delightful and refreshing end to your meal.

The Sutis menu seems simple enough, but the tastes tell a much more complex tale

of freshness and love for the food the chefs are preparing. They keep their tastes excellent with a team that comes almost completely from Turkey. From the head chef to the servers on the floor, every employee of Emirgan Sutis knows the cuisine, and grew up loving the traditional flavors of the country. The chefs, award winning in their areas of expertise, take great care to prepare every dish served at the restaurant. The central kitchen begins preparations at 4 a.m. to ensure that every morsel is fresh, from breads to meats.

This dedicated team works with ingredients that are just as close to home.

The white cheese comes from a special farm in the western town of Ezine, which makes its production especially for Sutis.

They also import tulum cheese directly from production sources in the eastern city of Erzincan and aged kaşar from Gelibolu.

The jams are supplied from an organic homemade manufacturer in Turkey based in Adapazari.

It’s these authentic ingredients created by chefs who have a very personal connection with the food they prepare and the country it comes from that make Emirgan Sutis one of the best places to eat in Kuwait.

Emirgan Sutis is located in the Souk District at The Avenues. Follow them on Twitter @EmirganSutis or on Instagram @sutis_kw. For more information, please call 2220 0720/21.

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JUNK Arabella - Al Bedaa The Village - Abu Al Hasaniya

www.junkyard.com.kw @Junkyardkw

KYARD no reason to say no.

ORDER ONLINE THROUGH OR BY PHONE 23901022/33

CHEF CHAT HUSSEIN ALI AHMAD

Chef: Hussein Ali Ahmad Restaurant: Ayyame Title: Sous Chef Q: When did you first get into cooking?

At a young age, I used to always watch my mom when she cooked; I was amazed as to how she could do all this. I wanted to surprise my mom one day so I challenged myself to cook for my family. The first dish I ever made was vermicelli rice. It was not executed perfectly but my mother was very happy with it and proud of me. From that day I took cooking seriously which led me to my career.

Q: Where were you before you came to Kuwait?

Lebanon.

Q: If you could choose, what would your “last supper” be?

Having my favorite Lebanese dish, Kibi Nayee with herbs, enjoyed with my family.

Q: Describe your favorite dish from your home country.

Kibi Nayee, a meat blend with divine fresh herbs from the garden, mix with bulgur and some spices served with red radish.

Q: Name three ingredients you can’t live without in the kitchen.

Olive oil, sumac powder, garlic.

Q: What is the most important part of a sandwich?

The freshness of the bread.

Q: How does your personality differ inside and outside the kitchen?

Inside the kitchen I am very serious and systematic; I have no place for error. Outside the kitchen, I am laid back, fun-loving and definitely less serious.

MY STUFF

Tea or Coffee: Tea My Breakfast: Green olives with labneh My Knives: Victorinox Most Overused Spice: Curry powder Favorite Travel Destination: Mexico Dream Car: Ferrari Favorite Food Aroma: Turkish coffee

Q: What are the best and worst parts of being a chef?

The best part is building or creating new dishes, all my passion and focus goes into this process.

The worst is when a customer sends back a dish requesting it without garnish.

Q: What are your passions outside the kitchen?

Adventures and football.

Q: If you weren’t a chef, what would you like to be?

Only a ‘chef’.

Q: What came first; the chicken or the egg?

I believe that the chicken came first, it’s a neverending cycle.

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TATAMI

RE

A cleanse for your body and mind Think about your diet over the last year. Did you drink a few cups of coffee a day and forgo the natural energy in a homemade juice? Did you miss out on the opportunity to have a healthy salad for the sauce covered pasta or heavily topped pizza? If you answered yes to any of these questions, it’s probably time to clean out your system, and give your digestive tract a boost. Enter the Re-Cleanse program from Acquire GTC. By dedicating just a little over a week, you can start to get rid of the unwanted bodily detritus left over from years of bad eating, and start a whole new way of living.

The founder of Acquire GTC recognized the rise of a health kick in the region, and decided to catch on to this awareness as soon as possible and start the wave in Kuwait. In doing so, the Re team have brought the famed juice detox to Kuwait. Clients order a three or five-day program where you forgo food for six shakes a day. The program promises energy, immune system boosts, better sleep and improved circulation (among other benefits) with one fruit and five vegetable juices a day. The juice replaces your daily food intake with essential vitamins and minerals to keep you going. The program uses cold press technology, a more exact juicing technology than the average retail juicer. The same technology was used in the late seventies and early eighties for chemotherapy patients who had little appetite but were in need of essential nutrition to keep their bodies going. Today, Re’s team of experts use a much larger machine in a certified central kitchen.

Here are a few pointers that we learned when one of our bazaar staff writers gave it a go; • Start the program on a day when you can rest and relax, and don’t need to exert a lot of mental energy.

Your first day will be difficult, to say the least. You will feel hungry, and if you are a smoker and/or coffee drinker the drastic reduction in caffeine and nicotine will create a zombie version of yourself. It’s best to do the first day at home, where you can nap when you need to, without looming deadlines or required tasks.

• Read the material given to you at the Re-Cleanse center, and abide by it. The program creators realize that this is no easy task, and so they have printed a booklet full of advice. Follow the pre-detox nutrition plan, and avoid processed food and heavily caffeinated drinks.

• The success of your cleanse is determined in the days before you take your first sip of juice. It’s always best to avoid shocking your body into submission, and your mind will put up a mean fight if you try. Use the week before to pump yourself up and get excited. Identify the points in the day when you are weakest, and put in a failsafe plan.

• Which brings us to the next piece of advice. As with any difficult task, trying it alone is never easy.

If you can’t find someone to do the cleanse with you, commission a buddy, spouse or co-worker, to be your cheerleader or drill sergeant. Their role is to encourage your participation and completion of the program. The methods they employ, yelling or cheering, are totally up to you and what you respond to.

• Hydrate, hydrate, hydrate. The Re team encourages upping your daily water intake during the cleanse, as it will help eradicate the hunger and keep your body energized throughout the day.

Of course, once you are done with your cleanse, there will be the urge to go back to that old routine with your morning coffee, fried foods and processed snacks. Take a moment though, before you pop the pod into the Nespresso machine, and revel in your accomplishment.

To start your cleanse, contact Acquire GTC at 9911 5662 or connect with them on Instagram @re_kwt.

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THE MEAT EXPERTS Top quality meat, outstanding food knowledge and impeccable service are the trademark of The Butcher Shop & Grill, whether you visit our restaurant or buy your meats at our butchery counter for your home and BBQ requirements.

The retail butchery is open every day from 9 am. Our dedicated master butchers are happy to help you make the best choices.

Location: The Avenues, Tel. 2 259 7100

THE BUTCHER SHOP AND GRILL

UAE | Bahrain | Qatar | Kuwait | South Africa

EDO

The art of Japanese dining

It is an established notion that when any given foodie in Kuwait becomes an ‘Edogoer’ (a term we’ve coined here at bazaar for when a typical diner becomes a regular at this classic Japanese dining destination), it is a sign of culinary discernment and distinguished taste. Edo has a recognition for authentic Japanese flavors in a serene oasis where both the mind and body are at ease. We always seem to find ourselves returning to this gem’s inimitable flavors and transcendent atmosphere.

When we learned that Edo has been going strong for more than eleven years, we weren’t surprised in the least, as this establishment’s 92

following of gourmands grows larger with time.

Embraced by different generations, crowds, and even taste palates, the atmosphere and menu at Edo is always welcoming for people who have one thing in common: a taste for genuine Japanese flavor. Located in Al Shaab Al Bahari, Edo’s elegant building, designed as a modern one-floor villa, is a quiet refuge that emanates with warmth and comfort.

The floor to ceiling windows, which liberally allow the beauty of the outdoor zen garden to flow indoors and constantly light up the interiors. Whether you’re at Edo for Tuesday Jazz Nights, or you’re enjoying a family outing at their Buffet Fridays, the vibe is always the

same, as the brand never compromises on service or taste.

Although we might consider Edo a classic, the regularly evolving menu is far from it. New flavors are constantly presented through the weekly specials, which always aim to introduce new dishes and are a must try; however, such dishes always retain the taste of traditional Japanese dining where texture is king. From nigiri and sashimi plates offering Mentaiko (Cod Roe), deliciously juicy large Botan Ebi (Spot Prawn) to premium Omega-3-rich salmon; weekly specials such as these plates soon turn into regularly requested items. This phenomenon further highlights Edo’s skill and

finesse in constantly introducing new flavor palates to the local market with a relaxed sense of ease where, customers request to be served with dishes that deviate from the expected. Although rolls are considered a novelty to Japanese cuisine, they are created in a matter that is both healthy yet divinely flavorsome. From the Lady Salmon, consisting of crab and vegetables, Tobiko and salmon, to the mint-infused Kyoto Roll, you will always recognize the beautiful texture of the quality ingredients and the succulent cuts of fish effortlessly complimenting the freshly incorporated vegetables.

In looking beyond the weekly specials and

gorgeous rolls that are always immaculately presented, Edo’s menu also includes a wide range of wholesome dishes that will have you think twice about sharing your next meal with your friends. Once you’ve sampled the scintillating green onion, soy and Wasabi sauce that comes with the Zaru Soba (cold buckwheat noodles), you’ll be rethinking that vegetable fried rice you initially considered ordering (even though we’d personally choose both). You could also go for a Curry Udon for a change, or even completely revamp your perception of Edo by choosing the Chef’s NI Omakase, where a full seven course meal conceived by the chef will absolutely make you

fall in love with Edo all over again for a totally new set of reasons.

At the end of the day, we all have our personal reasons to love Edo and admire this dining establishment for everything they strive to preserve and present. Just remember to always eat with your eyes before your mouth, take in the beautiful setting which surrounds you, and appreciate the sense of harmony Edo expertly achieves.

Edo is located in Block 8 in Al Shaab Al Bahari, Street 80, Villa 5. For more information please call 2265 9590/98 or visit www.edorestaurant.net.

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ANTHONY RAHAYEL

Resident Beirut foodie, worldly culinary fiend

by Nadine Kahil

If you’ve passed through Beirut in the recent year, then you might have come across Anthony Rahayel’s infamous food blog: No Garlic, No Onions. It highlights the many restaurants located throughout Lebanon’s capital, as well as other international cities such as Paris and Barcelona. The foodie critiques not only the actual meal, but the service as well and offers professional photographs that allow you to fully enjoy his culinary experiences. A section called Friends&Co, where friends can actually write their restaurant reviews, from wherever they are, give his readers a wider choice of food reviews from different restaurants and countries. Not only so, Rahayel has graced our dining guide pages with reviews from his favorite dining spots in Beirut! Before you flip through to his chosen picks, get to know your Beirut culinary guide, Anthony Rahayel.

Did you know that your website was going to be such a hit when you started?

Honestly, no. I started the site to create a medium where I could come, write and express myself and share my experiences.

Nogarlicnoonions.com became a gateway to say out loud what I think, how I feel and what I taste every time I go out for a meal.

Do you feel the pressure to say something positive if the owner of the restaurant is a friend?

No, not at all. But after my blog picked up, many have asked me to be positive about what I have experienced at their eatery. The minute I start writing, I say what I feel. I can’t say something is good when it’s not and I have to say when a meal really delivers a true culinary experience – from 94

Anthony Rahayel (left) the food, setting, service, music, etc. No one pays me to say anything. This is why I say what I truly think and I have honestly been surprised with the outcome. Some appreciate the openness and honestly while others don’t at all and send me hate mail. But that’s ok. At least I know they are reading and hope that they improve their food and service.

What impassions you so much about eating out at a restaurant?

I love it. I go out at least five times a week with friends and family. I often go back to my favorite places and try to express again and again why I love that place. They deserve it. And when I try new places, whether in Lebanon or abroad the feeling that I am going to try a new

place, new service and new tastes, is really amazing.

Do you have a favorite restaurant in the world and why?

I like a lot of places. Since I like various cuisines, I have a favorite in each category and I have created a Top 10 list, which changes often, depending on what’s new and what’s good. Categories include Burgers, Sushi, Italian, French and more. But if you’re really interested, you’ll have to visit the site to find out!

You heard the man, drop Anthony a tip or two by emailing him at: anthony@nogarlicnoonions.com and for more information visit: www.nogarlicnoonions.com.

EMIRGAN SUTIS

BABEL BAY

Zaitunay Waterfront

by Anthony Rahayel

When Zaitunay Bay first launched in 2011, they said customers would “embark on a journey of tastes that take you into a savory world of temptations, embracing culture and flavor.” They described all the restaurants and I remember, Babel’s blurb said, “Babel’s offering at Zaitunay Bay is an innovative and unique approach to Mediterranean Lebanese Cuisine.”

The food: - Fattouch is served with fried dumplings, calamari and shrimps.

- A new approach to our authentic Lebanese salad Hara Bayroutieh: Grilled fish served with an assortment of hot pepper, tomato and onion is finger-licking good.

- Fruit and seafood salad: Apples, pineapple, pummel, orange, octopus, scallops and grouper fish. A one-of-a-kind creation mixing seafood with fruit, salt and sweet in a colorful and passionate plate. It’s more than a salad, closer to a piece of art.

- Fattet Shrimps: Eggplant, laban, shrimps, garlic, fried bread, pine nuts. WOW! - Spicy Potatoes: The normal dish, as good as you would expect it to be.

- Mafrouket Tajen: A mixture of sesame paste, onion, thyme, raisins and mixed nuts.

- Creative and tasty Kebbet Samak with Octopus: One of my favorite dishes. I’m really speechless. I’m lost for words that best describe how good the food is!

- Seafood Baklava: This is a masterpiece.

This is an awesome and mouthwatering creation, which makes me want to come again and again just to taste this fairytale flower. Imagine the famous baklava, rolled piece-by-piece, and filled with salty seafood ingredients. A crunchy feel from the outside and certain softness from the inside blend 96

together to create a unique plate that can represent Lebanon in any culinary competition outside the country.

- Pickled Tuna: Pickled sardine in olive oil served with green thyme and garlic. Purple colored sardine served in a lemon sauce and decorated in mint leaves. Yummy! The hummus is just as great without garlic.

The great stuff: - Arabic soft music plays discreetly in the background.

- The waiters are just wow! Just grab any plate and you find, in a split second, two or three waiters running to help you; all the staff, with no exception, knows the menu by heart. Every question about the food’s ingredients was answered fluently.

- Cutlery was changed four times. Fork, knives and plates were all renewed every 30 minutes.

- After dinner, hot napkins are individually served on a small plate.

- Dessert! Uff! Indescribable. Babel’s Lebanese creations are by far the best in the country. Simple Lebanese sweets, twisted and revisited, keeping their original taste with an upscale quality and freshness. Arisheh with wild blackberry jam and Kachta ice cream with rose flower sauce and fresh Kachta (cream), decorated with crushed green pistachio. You’ll lick the plate afterwards, be prepared.

- Dinner ended with two plates of fresh fruits including apples, kiwi, strawberries and pears, all offered on the house and served beautifully on a banana leaf.

Another plate of mixed jams is here to please all your senses: pumpkin, dates, figs and bitter orange.

Babel Bay is located in Zaitunay Bay, Beirut Waterfront. To contact them, please call +961 1 370 846. Read Anthony’s full review (for more details and prices) by visiting www.nogarlicnoonions.com.

Keep an eye out for Babel Kuwait scheduled to open this year in Arabella.

KEI JW MARRIOTT HOTEL, KUWAIT [TEL.:] +965 22422650 [OPEN] 12:00pm - 11:00 pm GOLDEN TULIP HOTEL, BAHRAIN [TEL.:] +973 17533450 [OPEN] 12:00pm - 3:00pm / 7:30pm - 11:00pm * DELIVERY & OUTSIDE CATERING ARE ALSO AVAILABLE WITH RICH SELECTION OF DELICACIES

MARGHERITA MARE

by Anthony Rahayel

This famous pizzeria, which opened its doors first along the Gemmayze district in 2008, brings to Lebanon a whole new meaning and taste to Italian cuisine. The Jounieh spot oozes a Mediterranean feel on so many levels. Margherita has combined both popular Mediterranean cultures in the best possible way. Italy and Lebanon meet in the heart of Jounieh’s old souk, nestled behind the main strip of shops.

We Ordered: Insalata Caprese con Bufala (Caprese salad with mozzarella bufala, tomatoes and basil), Tagliata di Tonno Mediterraneo (Mediterranean tuna tagliaia style), Saltimbocca Pizza (tomato sauce, smoked mozzarella, ham, mushrooms and basil), Diavola Pizza (tomato sauce, mozzarella, spicy salami and basil), Impepata di Cozze (Mussels with pepper), Tiramisu Classico, Crostata al Cioccolato Nero, Crema Bruciata al Limone.

Lunch started with a breadbasket filled with two pieces of French bread with their couple of marked grilling lines and three slices of Italian olive oil Foccacia perfectly seasoned with thick salt and herbs.

The fine culinary experience: - The Caprese Salad is fresh and tasty. A simple yet mouthwatering presentation of six triangular pieces of tomatoes, covered with chopped basil surrounding the mozzarella bufala. Accompanied with Lolla Rossa lettuce, the mix is seasoned with pesto sauce and olive oil.

- The tuna is amazing: Four thick slices of pink tuna, slightly grilled from the outside, juicy from the inside and served with a tasty eggplant mix, diced tomatoes and basil leaves. A seasoning that adds all the needed flavors: Olive oil, balsamic vinegar 98

and lemon juice. A yummy plate that’s surely recommended.

- The pepper mussels are as good as they should be. Fresh, and most importantly, they smell good. Well seasoned without too much sophistication.

- The pizzas are another story: It all starts with the dough. A perfectly rounded 30cm pizza dough, super thin on the inside, a thick and spongy crust on the outside with a touch of crunchiness that is slightly felt with every bite, you cannot but devour this heavenly creation. As for the mix, a combination of freshly prepared tomato sauce, fresh mozzarella balls and other ingredients depending on your craving.

Margherita is the only pizza restaurant to use small mozzarella balls instead of the wrapped or sliced cheese. More so, the tomato sauce is freshly made containing diced tomato cubes, which enhance the finesse of their pizza. Two thumbs up. Both pizzas are finger licking good.

- Usually, out of experience, a restaurant cannot succeed in both main dishes and desserts. This time, I was astonished. The desserts are even better. Simply prepared with passion.

The Minuses: -The menu was visually disgusting—a very bad and awful first impression for such a premium restaurant.

-The French bread served at the beginning was too cold and chewy. We were three persons and we were only served with two pieces. They should have been three warm crunchy pieces.

-The Creme Brûlée was too cold. I am not asking for it to be hot, but surely it should have been warmer.

Margherita Mare is located in Jounieh, Old Souk main road. Call +961 983 0816, or visit Facebook.com/margheritapizzeriadelquartiere.

Read Anthony’s full review by visiting www.nogarlicnoonions.com.

Margherita Mare is now open in Kuwait in Arabella.

JAMAWAR

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

Italian/fresh/wholesome.

So, what’s on the menu?

Appetizer: A schizophrenic mix of little bites and salads..

- Quinoa tabouleh - House salad with a mustard vinegarette - Mozzarella, sundried tomato, olives and crusty bread.

Main: A large bowl of pasta with simple tomato and garlic sauce with loads of fresh basil, and a roast chicken with roast root vegetables.

Dessert: Strawberry and mint soup. Super chilled, super light, and a box of quality chocolates from the pantry.

What drinks would you be serving?

A large jug of water infused with mint, ginger and lime.

What are you doing for entertainment?

Conversation in the fresh air with good music in the background seems to always do the trick. If all fails, there’s always a dusty Karaoke machine than can be set up. That’s usually when I say my goodnights and abandon the guests.

CHALLENGER: Noor Alzabin OCCUPATION: Owner of dar.nur, Kuwait THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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If all else fails, which restaurant would you order in from to save your dinner party?

Edo or Mama’s Kitchen!

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

Oh it happens all the time! It was stressful the first couple of times, but the trick to pulling it off is to keep in mind that if it’s a last minute dinner, chances are your guests are not expecting a Michelin star dining experience. So, include them in setting up. Someone can light the candles, a walk-in can pick up a bowl of olives on their way to the table and just keep it fluid. The best last minute dinners we had at home involved too many cooks and that could be fun!

What are some of your best tips for hosting a dinner party and/or gathering?

Preparation is key. As soon as you know you might be expecting guests, decide on the main area for entertainment, garden/kitchen/reception room? Try to take out the china, table cloth, candles and any other mood setters before hand. Check the fridge and prepare what you have time to do to avoid last minute stress.

The most important thing at the end is to breathe. It’s supposed to be fun!

RIBS AND RUMPS

VERSUS BY VERSACE CAFFÉ Where Italian couture meets fine dining

The house of Versace, renowned for its riveting impact in the couture world, takes on the culinary realm in full Versace glamour. Mind you, the term Versace no longer resonates as a noun, yet takes on a descriptive adjective instead. I’ve personally described a design, print, or style, as ‘Versace’ countless of times, for this house of fashion has influenced various facets of our modern lifestyle. Thus, creating a gastronomic venture doesn’t stand short of being portrayed as Italian design for the avid gourmand.

Given their location at Al-Hamra luxury center, it is no wonder that Versus by Versace Caffé boldly stands as the first of its kind in the Middle East. I say boldly, as it is an immaculate ode to the designer’s attitude: 102

exciting, rich and stylishly ahead of its time.

Elements of the signature geometric patterns are evident throughout in shades of muted silver, and rouge is seen via the supple leather seats, patent lacquered walls, the ceiling and floors, captivating passersby to embrace its fashionable charms.

As we sat down, we were welcomed by impeccable hospitality. The staff, professionally trained through a program too rigorous to get into here, rests firmly on the concept of the anticipation of a guest’s needs.

With this innate sense of hospitality in mind, we dive in, where proof is in the details. The complimentary bread brought soon after you sit down, is offered with deliciously aged Parmesan cheese and olive oil dip, prepared right in front of you—just the perfect beginning

to the fine dining experience to come ahead.

Before we embark on sampling all of this Caffé’s Italian delicacies, a worthy point of note is the presentation in which these dishes arrived. Fashioned to please the eye, your taste buds are already enthused simply by observing the tasteful presentation of the dishes. For starters we were served, three different choices of various light and airy salads. The Shrimp and Avocado salad with rocket, goat cheese and balsamic vinegar was superb.

We were also spoiled with colorful Mocktails that are without doubt some of the best Kuwait has to offer. The Rock-chick made my day. It offers mint, berries, lemon juice and peach syrup, which sends your senses to the beach. The tropical vibes infused with fresh

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fruits that cleanse the palate before you dive in to the delicacies, are just what the doctor ordered for a hot Kuwaiti day.

Given that the sumptuous dishes at Versus

by Versace Caffé are all made from scratch and freshly prepared, we were quite eager to try their star plate of seafood risotto with king prawn, mussels, and shaved Parmesan.

If you have ever had a prawn so plump as to almost burst, then you will understand the decadence of this dish. If you would rather opt for other types of pasta, we highly recommend the fettuccini with light cream sauce and mushrooms. The stuffed chicken with Parmesan cheese and bread filling served with potato cake and grilled baby zucchini was also a strong standout that is as filling as it is delicious. A short while into our meal, Mr. Jad

Din, the manager, joined us and recommended some of his favorite dishes from the menu, to which we whole-heartedly agreed. Starting with the ‘killer’ (as he put it), which consisted of shrimp, cream sauce, asparagus and broccoli that tasted exquisite; we loved the tenderness of the shrimp, along with that ‘killer’ sauce that expertly complemented the entire dish.

Another favorite, that is to die for, is the ravioli stuffed with spinach and ricotta cheese with cherry tomatoes and topped with mint leaf.

Although the portions are light, the main courses manage to simlutaneouly be surprisingly filling. Still, there’s always room for desserts in our book, especially where the Caffé is concerned. You will be faced with the debatable choice between dark or milk chocolate fondue served with chilled vanilla

ice cream. Or, if you’re steering away from the chocolate, the Caffé offers versatile desserts ranging from the apple crumble that is sweet yet light and refreshing, to a deliciously dreamy cheesecake.

If a huge selection of tea and coffees to accompany your dessert is just what you need than you will be happy with the options. First off: Lavazza coffee. If you don’t know about it, go find out – it is worth the effort. Also, for the tea drinkers out there, you may indulge in jasmine, green, or an English breakfast blend.

The list is endless, as the waiters will bring out the huge black box filled with various teas.

For reservations at Versus by Versace Caffé, please call 2227 0330, and find them on Facebook: Versus Versace Caffé Kuwait.

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WOK N

N ROLL

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GET DRESSED

A stylish culinary experience for health-conscious eaters Envision a sleek and bold contemporary environment combined with designer salads you create yourself, ‘Chef Designed’ salads, artisan sandwiches, mouthwatering Panini’s, a Chef Designed pasta menu, home made soups and refreshing smoothies, and you begin to understand what is waiting for you at this concept. At dressed, you will find a serene yet urban space, where international influences are served up in a healthy, flavor-filled menu.

Upon visiting the vast salad bar, prepare to feast your eyes on more than 70 gourmet salad ingredients from preparing its leafy base to ‘dressing it’ with an option from 24 interpretations of classic dressings. This is where you truly become the master of your own salad, along with the help of the friendly staff at hand to guide you towards a tantalizing and healthy experience.

To ensure constant freshness and to maintain their signature flavors, the people at dressed guarantee that ingredients are imported regularly, and that nothing remains in the salad bar for more than a day. If you’re feeling less whimsical, and wish for someone to think of a salad choice for you, then rest assured that you have a palette of at least 17 ‘Chef Designed’ salads by Executive Chef, Justin Smolev, who has also worked at some of America’s finest restaurant concepts.

If you’re not in the mood for salads, dressed also offers an artisan sandwich selection, along with the piping hot Panini’s and soups, and even a Chef Designed pasta menu to help you change things up while choosing healthy options. The bread selections provided with the artisan sandwiches are a refreshing break from what we locally see, with options like malted multi-grain bread, Soya-Linseed, Rye and Pumpkin seed bread, and classic freshly baked French Baguettes. Team these baked goods with sumptuous fillings like classic roast turkey with a curried mango chutney, crunchy chicken salad, or Italian white bean puree and Mediterranean tuna. Where pasta is concerned, we’re sure that any of the pasta options will satisfy your cravings, but we also highly recommend the Parma Pasta; fresh Farfalle with asparagus, herb infused beef, mozzarella cheese and crunchy pine nuts in a fresh tomato sauce.

Never leave dressed without trying at least one of the smoothies on offer. In the heat of summer, these cool treats will instantly refresh! Imagine a dessert treat, like a delectable Raspberry Cheesecake, in the form of a healthy smoothie. In addition, intrigued by the unique flavors on offer, we ventured to try the Bella Berry, with bananas, mixed berries, indulgent vanilla yoghurt complemented by the slight acidity of apple juice and syrup. bazaar tip: A complete list with nutritional information about the menu items at dressed is also available on their website. dressed is located on the second floor of Al-Hamra Luxury Center. For more information and delivery, please call 2227 0252, follow them on Instagram @dressedsalads_kw or visit www.dressedsalads.com.

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GEROLSTEINER

DEEP DISH Name: Bibi Hayat Restaurant: Cafe November & Bakery Title: Creative Director - Founder What do you like most about Kuwait?

The fact that the majority of people that I love are here; and the few wonderful months of glorious weather—November––February.

Where is your favorite place to shop for food and ingredients in Kuwait?

Cheeses at Dean & Deluca, oils and mozzarella at Shamiya Gourmet Corner, and I love the organic produce at Sultan.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Lemon juice.

What food most reminds you of your mother’s house, and why?

Comfort food, plush sofas, and great coffee. Comfort food like potato casserole, cauliflower gratin and amazing banana bread.

We love to gather and entertain, and food is always a big part of that. On regular days we tend to sit and discuss everything after meals, in a very cozy and comfortable ambiance.

What do you do to relax in Kuwait?

Because of my busy schedule, when I have free time, I enjoy being with family and friends.

If you were to leave Kuwait and could take only one memento with you, what would it be?

My mother’s 34 year-old spatula. I “borrowed” it a long time ago and consider it my lucky charm. I don’t like to bake without it.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

I would love to meet my late grandfather who passed away before I was born. I would serve classic tea and milk with some ginger biscuits and would just love to get to know him. A big meal would take away from the delicacy of the simple flavors of ginger, honey, Cardamom, tea and milk. What could be better?

cafes have been part of my life always. The only thing I could think of was being a part of that world, and bringing a little bit of what I love to everyone else.

What experience most defined your decision and desire to get in to the food industry?

It was a lifetime of experience of food, sitting at the dinner table, traveling, trying out so many great food markets, restaurants and

If there was one meal you could eat every day without consequences, what would it be?

Avocados and lebnah on crisp toasted whole wheat toast with salt, pepper and a drizzle of olive oil.

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OLIVE GARDEN

FIGS

Todd English and modern Italian

Much of what is known about Todd English’s café of modern Italian cuisine can be summed up in a sentence: elegant and modern American takes on classics. The reality of a deeper look shows a restaurant with a nuanced palate and love for both the simplicity of ingredients and the invention of new takes on the tried and true. From the brick oven wood-fired pizza and pastas, to a variety of inventive and intimidating salads, they prove their merit in each course.

With two local stores to choose from you can start with the benefit of convenience. For our part we meandered our way to the upper level location at The Grand Avenue - The Avenues in the midst of a recent shopping trip.

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Up and above the crowds below, a wide opened floor plan to the restaurant welcomes you with a warm and spacious feel. Additionally, with dim lighting and dark colored décor, it’s easy to get sucked into the relaxing nature of staring off into the fire that billows out of the brick oven that separates the kitchen from the dining room.

First, you should prepare yourself for a lot of options: we started with an appetizer of Shrimp Fritti and a Buffalo Chicken Dip that happened to be on the specials menu (though I hear it appears on there often). The Shrimp Fritti comes with a roasted corn ragout and a creamy avocado ranch sauce that was delicious with the perfect amount of spice.

Meanwhile, the buffalo Chicken Dip special was an incredible take on a classic. After a chat with the chef wherein he described the variations he played with before coming to this final recipe, we must say that it paid off.

With all of the normal flavor profiles you would expect from this often standard starter, they take it up a notch by doing a deconstructed version of same, and then putting it all back together in a baking dish and baking: delicious.

Moving on to soups and salads we found the roasted beets with toasted walnuts and a tangerine vinaigrette to be wonderful and abundant in portion. Meanwhile, the asparagus soup was far more delicious and flavorful than a non-asparagus fanatic likely

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had a right to expect. Slightly spicy, a little creamy, and wonderfully textured, it was served with one tempura asparagus spear floating through the middle of it all; elegant, tasty, and not too heavy.

To speak of mains as if they were one section would be a disservice to this next portion of the menu, as the reality is that there were several sections that could have each easily served as a main course. From the wood-fired pizzas (which of course must be tried, right?) to the pastas and risotto, you are best to settle in with a healthy appetite. For our part, we had both the brick oven lasagna, the beet and truffle agnolotti, and seafood risotto –– we were already hitting overload.

But beyond just the options, the flavors were welcomed deviations from the older more traditional recipes. By the time that we got to the Marinated tenderloin, served with truffle oil and sautéed spinach, and the Veal Milanese, we were absolutely full to the brim.

But the Milanese, served as it was with a tomato sauce mozzarella, absolutely had to be tried as well.

By the time we got to dessert it was clear that they had not yet begun to show off their ingenuity. The fried apple pie with whipped cheesecake, apple cider caramel, and vanilla gelato was a wonderful take on a classic. The Campfire s’mores however was such a different take that it absolutely had to be indulged in.

When served, it came with the marshmallow freshly roasted and slowly sliding down the graham cracker crumble and milk chocolate ganache. All that of course, and I have not even mentioned the wonderful Reese’s peanut butter cup gelato that accompanied it. It was simply the most delicious thing on the dessert menu by far. Consider it, like everything else we tried on the menu here, highly recommended.

Figs is located on the 1st level of The Grand Avenue—The Avenues (2220 0698) and on the 2nd floor of the Sky Lounge at Mall 360 (2530 9559). Follow them online via Facebook, Twitter and Instagram @figskuwait or visit www.figs-me.com.

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PF CHA WOK-CHARRED BEEF

PFChangsMiddleEast

pfchangsme

AMERICA’S NUMBER 1 CHINA BISTRO At P.F. Chang’s we offer an authentic American experience with a blend of outstanding Chinese cuisine, warm hospitality and an inviting environment to take you on a wonderful journey of fine taste and contemporary ambience.

ANG’S CHANG’S CHICKEN LETTUCE WRAPS

DYNAMITE SHRIMP

2nd Avenue - The Avenues, Tel: 22 58 19 80 - 22 24 24 24 Al Corniche - Arabian Gulf Road, Tel: 25 62 50 51

A TRIBUTE TO ALAIN DUCASSE

Get your culinary passport ready

Alain Ducasse’s superior reputation and innovative French cuisine along with his indisputable influence over today’s generation of chefs and restaurateurs around the world are among the many reasons that deserve to be acknowledged by the Diners Club International Lifetime Achievement Award, part of The World’s 50 Best Restaurants Awards sponsored by S.Pellegrino and Acqua Panna.

Since being awarded three Michelin stars at the age of 33 for Le Louis XV at the Hotel de Paris in Monaco, Ducasse, “a visionary chef” and “avant-gardiste” according to his pupils chef Carlo Cracco and chef Jean-Louis Nomicos, has imagined and multiplied beyond imagination his cuisine and work. His restaurants are temples of French gastronomy that recognize exceptional produce, Mediterranean cookery with simple ingredients and the rigor of classic French cuisine. The French Riviera had a major influence on his dishes; he was one of the first to consider vegetables as main ingredients rather than a side course. Of course, not just any vegetable or any ingredient: “Each good product, grown with love and respect, in its distinctive land, has an incomparable flavor. Without which a chef is nothing”, said Ducasse. Also, adds Nomicos, Ducasse was very keen in learning from other cultures, as he stated himself: “My roots carry me, but do not tie me down”.

One of the most important words to be used when talking about Ducasse is legacy and he says it himself: “ For me, transmission is a fundamental value”. Cracco knew that he wanted him and everyone he worked with to become a reference in food, even if they went their separate ways. The term Génération Ducasse points out how much he influenced his collaborators. Many have come to great lengths to have the privilege to work with him and learn his culinary philosophy. At the time, one of the things that struck the young Cracco the most was Ducasse’s ability to create a strong team that allowed space for competition and valued everyone’s opinion.

Each one of his pupils was impressed by his perfectionism, never a mistake, and Cracco added “after all it’s the smallest detail that can make or ruin a dish in Haute Cuisine.” What entails perfection in Haute Cuisine is also the construction of the menu, which according to Oldani, Alain Ducasse chose to build from the main course up to the appetizer. And as Nomicos adds “always taking the time needed, giving it his all”.

Another word that defines Alain Ducasse is certainly generosity.

In 2012, upon the occasion of Le Louis VX’s 25th anniversary Chef Ducasse’s generosity transpired from every detail of the grandiose event, hosting more than 400 guests, among which 240 chefs from 25 countries. A testament to how many chefs have been influenced by the man celebrated for modernizing French cuisine and how many came to enjoy the staged marketplace used to exhibit the exquisite Mediterranean produce. Chef Cracco 114

remembers the event as being “paradise of earth, land of the plenty”. Chef Nomicos recalls it as being a unique gastronomy event, a proof that cuisine is “nothing more than sharing, devotion to our customers, and Alain Ducasse is the Maitre of all this!”

Paying tribute to his forebears upon accepting the award, Alain Ducasse shows us once again the importance of legacy: “My first thought goes to Paul Bocuse, this award’s very first recipient.

Through him, I also think of the generations of chefs who have preceded me and to whom I feel the heir and successor. At the same time, I still feel like a young man and remain much more interested by the work to be done thank by that already accomplished.” source: finedininglovers.com

TEA LEAF

CHEF CHAT CARMINE DE FILIPPO

Chef: Carmine De Filippo Restaurant: Balsamico Title: Italian Chef Q: When did you first get into cooking?

20 years ago.

Q: Where were you before you came to Kuwait?

Hong Kong.

Q: If you could choose, what would your “last supper” be?

Spaghetti with tomato sauce.

Q: Describe your favorite dish from your home country.

“Linguine Al Frutti Di Mare” with Lobster.

Q: Name three ingredients you can’t live without in the kitchen.

Olive oil, cherry tomato and parsley.

Q: What is the most important part of a sandwich?

The heart of the sandwich, or the filling.

Q: How does your personality differ inside and outside the kitchen?

Inside the kitchen I am focused and strive for perfection. Outside – I am friendly and adventurous.

Q: What are the best and worst parts of being a chef?

Best part – To see the happiness the guest expresses after a satisfying supper. Worst part – We miss being with our family during the festival times.

Q: What are your passions outside the kitchen?

I love to spend time with my family.

Q: If you weren’t a chef, what would you like to be?

A flight captain.

Q: What came first; the chicken or the egg?

Chicken.

MY STUFF

Tea or Coffee: Coffee - Espresso My Breakfast: Croissant with cappuccino My Knives: Fillet knife Most Overused Spice: Pepper Favorite Travel Destination: Mexico Dream Car: Ferrari Cabriolet Favorite Food Aroma: Seafood

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AU NOM DE LA ROSE

10 YEARS OF MAKI

The pioneers of fusion are on a roll

Since 2002, Maki has been on a roll (in the literal sense, of course) for bringing to Kuwait and the Middle East a version of Japanese cuisine that is unique, tasteful, delicious, but most of all welcomed by the Middle Eastern palate. For more than ten years, Maki’s astounding success marks this establishment as a leader in the Japanese fusion market, and this stems from a passion towards its customers and constantly paying attention to consumers’ requests.

From innovative Caviaroli Maki to Seafood Fried Quinoa, the fusion experts at Maki are constantly reinventing their vision for Japanese fusion cuisine.

The Path to Caviaroli Maki Many years ago, Japanese cuisine had not even been linked with olive oil, or even relied on it for any of its dishes. Upon founding Maki in 2002, Mohamad Zeitoun, whose last name fittingly means “olive” in Arabic, started 118

experimenting with several crazy, yet innovative ideas in order to set his new fusion concept apart from the competition. Now in its eleventh year, the household name that is Maki celebrates not only a milestone, yet the dawn of a new era of innovative dishes highlighted by none other than Caviaroli Maki—a scintillating taste of Mohamad Zeitoun’s Olive oil caviar (Caviaroli).

One of the very first ingredients that Mohamad started to experiment with was house-made, extra-virgin olive oil. The fact that Mohamad’s grandparents, his father too, cultivated, pressed, and bottled premium quality extra-virgin olive oil was just a bonus!

Hence, the Amer Maki with extra-virgin olive oil, tuna, wild thyme, and special spices, the Oze Akami Maki with healthy seaweed wrap, Arugula, and flavorful wasabi flakes, and the Nano Maki, with crunchy tempura, succulent salmon, and avocado. Not only did these dishes wow the eagerly awaiting gourmands and Maki fans, but they also set a new standard in fusion

Japanese cuisine that combined Mediterranean taste with Japanese tradition. Just when we think that Mohamad Zeitoun’s consistent delivery of mouthwatering dishes couldn’t be surpassed, he proves us wrong, and exceeds the ordinary with this extra ordinary mélange of Mediterranean and Japanese flavors.

Moreover, these dishes established Maki as the first fusion Japanese cuisine restaurant in the Middle East, and perhaps the globe, to introduce such a healthy, valuable addition to Japanese gastronomy. Additionally, extra-virgin olive oil is known for its qualities in combating heart disease, diabetes, and alleviating serious illnesses (due to anti-oxidation qualities), and it is also known for bringing out the taste of any food product it is added to.

Taking Japanese fusion cuisine to new heights, Maki pioneered a new, unprecedented concept across the globe that only Maki can think of. Olive oil caviar (encapsulated spheres of extra-virgin olive oil), on top of a maki roll

filled with delicious seafood, engulfed by a spinach wrap, and topped with special spices.

To get a feel of what’s ahead: Take the first bite from the Caviaroli spoon, and feel the fresh, fruity burst of extra-virgin olive oil. Then take one of the maki rolls and savor an emulsion of flavors. The succulence of prawn tempura, the softness of the sushi rice, the vigor of wild thyme, and the vitality of the spices, all topped with more Caviaroli. Nothing like it!

New, pioneering healthful dishes Since Maki’s mission is to deliver guests with an unequaled, unique, and entertaining dining experience, the founders and Chefs are constantly hard at work sourcing new, healthful, delicious ingredients, and experimenting with various food-pairing combinations to come up with perfectly delicious, healthy dishes.

From the same institution that conceived healthful delicacies such as Amer Maki, Tara II Maki, and Oliver Shiromi Sashimi comes a whole new array of dishes that are not

only delicious and healthy, but also include ingredients that are being so imaginatively integrated into Japanese cuisine for the first time in Kuwait, and the region for that matter.

It begins with red quinoa, dubbed as the super natural food of the future. The ancient Incas discovered quinoa 4,000 years ago. It was used to increase the strength and potency of the Incan warriors. Forward a few thousand years into the future, this wonderful seed is now recognized for its amazing healthful aspects starting with its high protein content, generous fiber portions, inclusion of vitamins and minerals such as iron, magnesium, lysine, manganese, vitamin B2 (Riboflavin), and the fact that it is a very delicious item when cooked properly.

With the introduction of Tartufo Fried Quinoa, Seafood Fried Quinoa, and Quinoa Ebi (shrimp) Ceviche, all three dishes cleverly combine quinoa with succulent items such as truffles, seafood, and special sauces. Then there was

the introduction of Tartufo Red Quinoa Salad, and the Tartufo Red Quinoa Maki, both of which solidify Maki’s leadership in the realm of Japanese fusion, thus combining the healthy red quinoa delicacy with extra-virgin olive oil, truffles, salmon, arugula, cranberry, and pine nuts.

So when does it stop? “It does not and will not”, explains Maki’s founder. As long as there are Japanese fusion cuisine gourmands that demand healthful, unique food, Maki’s mission will be to tirelessly work on giving them what they want, and pleasantly surprising their palates. Expect more delightful dishes soon!

Maki is located in Salhiya complex (2247 9720), The Avenues (2259 7120), Marina Waves in Salmiya (2224 4560), and Burj Jassem in Kuwait City (2290 1010). For delivery orders please call 1823 080. You can follow Maki on Facebook: MakiRestaurant and on Twitter and Instagram @Makirest or visit www.olivermaki.com.

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KABA A

t Kabab-ji we use genuine recipes, simple and fresh ingredients, and the quality meats to provide our customers with Authentic Lebanese Grills. At Kabab-ji you can trust us in providing you with the most delicious grills using the best quality ingredients for maximum flavor and goodness.

For Delivery

Authentic Lebanese Grill

ABJI Grilled Kibbeh Sajyeh

Lebanese Breakfast Tray

Rocca Salad

½ Grilled Chicken

Mixed Grill

‫أﻃﻠﺐ أون ﻻﻳﻦ‬ www.kababji.com.kw

DINNER DAZE

CHALLENGER: Ansam I. Al Radwan OCCUPATION: Freelancer, blogger, restaurateur THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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x6

What type of cuisine would you choose for the evening?

International.

So, what’s on the menu?

Appetizer: Chickpea Salad – our signature Labneh Mix open-faced sandwich turned to pizza. The salad is made of chickpeas that you get from any supermarket, add spring onions, sliced avocados, sliced red onions, olive oil, and lemon then sprinkled with shaved Parmesan cheese. As for the Labneh dish, just put it in a plate and garnish it with chopped tomatoes and zaatar mix and a drizzle of olive oil. Lastly, for the open face pizzas, I usually store quinoa flatbread. What I basically do is cook mushrooms lightly in a skillet with shallots and garlic. Add chili flakes for taste. Then I put this mixture on top of breads with fresh mozzarella chunks and fresh basil.

Then bake it in the oven till the cheese melts, and voila!

Main: Egg Pizza – we are famous for it! You get a large skillet and on medium heat add a bit of olive oil, fry sliced onions, tomatoes, and whatever veggies you have or want to add. Break eggs on top of it, lower the heat and let it cook!

It will turn to a pizza-like dish only it’s not really a pizza.

Dessert: Coconut Truffle. For these, roll 2 1/2 cups of shredded coconut with 10 Oz of condensed sweetened milk into dough.

Add 1 tsp. vanilla (optional) and let the dough set for 10 minutes.

Form small balls with the dough and insert a piece of nut into the balls completely. Roll the balls on 1/2 cup of coconut for coating garnish, and refrigerate for an hour or so before serving.

What drinks would you be serving?

Coffee.

What are you doing for entertainment?

Soft lounge music, and depending on who’s coming, I will plan something like charades, a short movie, checking out different picture albums, or maybe create an outdoor setting with lit lanterns. During winters, we would have a mini charcoal brazier and have chestnuts, corn on the cob, and end with our BBQ tea! This will buy me time, letting my guests interact and have fun too.

If all else fails, which restaurant would you order in from to save your dinner party?

China Kitchen.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

Many many times actually! Always a success when we announce we are having 3asha Reyoog, which translates to Breakfast for Dinner! Never failed us and lots of our family members/friends love it.

What are some of your best tips for hosting a dinner party and/or gathering?

Do not panic! Always think: what’s the worse that could happen? There must be something in your kitchen that can be turned into a yummy dish.

Perfect for any time of the day

PAUL

PAUL Arabia The Avenues - First Avenue - AL Kout Mall - Marina Mall

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CHINA KITCHEN

Small in size. Big in taste

When it comes to ordering food for home delivery, it is normally Chinese food that people first think of. Perhaps the food transports better, perhaps it just transports our stomachs to a far off world of amazing flavors that has often become second to our own cultures; either way, when the craving kicks in, you’ll want to keep the China Kitchen menu at the ready.

True to their slogan, “Small in size-big in taste,” the dining room at China Kitchen has just a few small tables. However, it would be foolish to let such an cozy dining room fool you into making assumptions about the operation overall. Whether you’re dining in at China Kitchen or ordering your food to be delivered, this restaurant packs a flavorful punch reminiscent of your favorite Chinese food anywhere.

For our delivery experience, we started right with the Sweet and Sour Shrimp, a dish that I would have absolutely been remiss to not order. Served with the perfect amount of heat and a sweet sauce (plus a litte extra in the bag, I might add), and layered with a mix of sautéed, green bell peppers and onions, the lightly breaded shrimp proved to almost be just the added bonus. Cooked to perfection and with the perfect amount of snap, this really could have served as my whole meal. But alas, there was still Mongolian beef to get to. While this was slightly spicier than the previous dish it was served as the perfect staple we have all come to expect. We also had the Chicken Broccoli and a lovely, if obligatory, Fried Rice and Singaporean Noodles. Singaporean Noodles can be tricky, as many different places use many different size noodles, and everybody’s got a preference. To me though, the noodle was the perfect size, and the flavor, a comforting favorite.

With 12 different types of soup on offer, it is quite possible that many are not even making it that deep into the menu. From classics like Schezwan Hot and Sour Soup to Wanton Soup, to more adventurous offerings like Manchaw Soup and Hong Kong Duck, these would all compliment your main dish well; all in all, a solid bevy of options. With the rest of the appetizers rounded off by another 13 options ranging from dumplings to spring rolls and Prawn on Toast that rumor has it, must be tried, it would take some time to eat your way through the menu.

One nice thing about their menu is that you are not too locked in to what they want to offer, but can rather get what you like, how you like it: you can just pick from 7 different meats ranging from chicken, fish, beef, and even lobster, served into more than a dozen different sauces. The number of options could keep you busy for a while. Aside from the veggie options too, you can also order the classic, Barbecue Peking Duck in either a half or full order.

If you have somehow managed to save enough room for dessert please try the banana or apple toffee, both of which were the perfect amount of sweetness. I only wish I had saved room for the chocolate pancakes too—perhaps next time!

Reach China Kitchen by phone on 2573 8754. Find them online at www.chinakitchenq8.com.

You can also follow them on Twitter @chinakitchenq8 or facebook.com/chinakitchenq8.

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DUKKAN

RIO CHURRASCARIA Brazilian tradition done right

At its best, the Churrascaria represents the greatest mix of old and new world life: a gaucho (roughly translates to cowboy in South American countries), is sitting by the fire after a long day on the range, and he gets to eat an endless portion of fresh grilled meats until his heart’s content. Do I have your attention yet?

First, lets talk about the basics of how Rio Churrascaria operates: For one set price, a reasonable KD 15.5 (KD 7.5 for kids 10 and under), you get to pick from a slew of 9 different salads to start with, then you get to choose from an unlimited portion of 12 different sides, all while the Passadors, or meat carvers, constantly rotate past your table giving you endless amounts of a variety of meats. You use a traditional red and green 126

signal method, which they provide, to signify whether you want them to keep the meat madness coming or not (here signified with green when you want more, red when you’re tapping out); it’s that simple! It all starts with a homemade Pão de queijo while you decide on your salad: these cheese rolls with their soft, chewy center, and made with a cassava flour, are the perfect thing to nibble on as you start salivating the constant parade of meats.

Now, we should discuss all of the meats themselves. Call it sheer luck, but the first to hit our table was the sirloin: this steak here was barbecued to perfection. Still, this only set the scene of what was to come. In the next 10 minutes our table had been visited an equal amount of times, like clockwork, with deliveries of: chicken tamarind (a delicious and flavorful

E A T

regional favorite), beef sausage, chicken sausage, rump steak, flank steak, chicken heart, shrimp, lamb chops, and on and on.

There is truly not enough room in the column to go through them all, but they were ample, endless and delicious. Although they are all served with a variety of daily made sauces, I found it hard to get past their in-house made, and very original vinaigrette (think: almost like a chimichurri in terms of chunky, fresh ingredients combined with just a tinge of heat).

As for the sides, I have a theory here that I must preface this part with: I have long thought that the real proof as to whether a place is authentic in origin, can normally be found in the sides and the staples; this is normally because it is the first thing to be overlooked when working to sell you a high-

priced main dish. Find a place that can grill a steak, and that’s most certainly noteworthy, BUT find a place that can perfectly execute Brazilian rice and black beans to accompany it, and I will show you an authentic eatery.

Not just local derivatives of same, or even generally-regionally correct, but actually subtly flavored like they do in the homes and eateries of your best Brazilian friends, makes the entire experience all the more pleasurable. Add to that, other awesomely authentic sides like polenta frita, and fried bananas and you may find yourself bartering with yourself over real estate in your stomach!

Lastly, should you have saved room for dessert, there is more to be had here. I must admit that if it were a question of room for more meat versus dessert, I would probably

go with the former. However, here I would be remiss in doing so. The first one that absolutely must be mentioned here is the Apple Crema: a delicious hollowed out apple served with a delicious and delicate mix of warmed diced apples, strawberries, and Zabaglione cream inside. This was the perfect amount of subtle sweetness that I needed – seriously delicious.

The Crème Brule and Tiramisu were also solid, if more common. I did not try the Pudim de leite, a Brazilian classic, though; I guess I will just have to go back and give it another go.

Rio is located in Kuwait City, on Ali Al Salem St. at Al Jawhara Tower. Reach them by phone at 2226 0788 or online at www.riokw.com or follow them on Instagram @riokw.

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MAGNOLIA

A BAKERY

7 TIPS FROM TOP CHEFS

How Adam Rapoport learned how to cook everything The best thing about being a magazine writer is that you meet all sorts of interesting people you otherwise never would. And you get to ask them nearly anything. I got my first taste of the reporting life back in ‘94, when I started volunteering at the James Beard Foundation. After I’d been working there for about a month, my boss, Mitchell Davis, asked if I’d like to interview Daniel Boulud.

“Sure!” I said. “Who’s Daniel Boulud?”

In the ensuing 18 years, I’ve been lucky enough to sit down with lots of big-name chefs and restaurateurs. And I’ve always used the opportunity to pick their brains about how to be a better cook. I figure if their answers help me, they’ll help readers, too. So, in the spirit of this special cookingschool issue, here are some of my favorite tips from some of my favorite folks in the food world.

1. “Season your greens before you dress them.” -- Bobby Flay, Mesa Grill No one does this, but we all should.

Sprinkle a little salt and pepper over your lettuce before adding dressing for a much more flavorful salad.

2. “Use ten times the amount of vegetables a recipe calls for.” -- Dan Barber, Blue Hill Okay, so Barber was exaggerating.

But when braising, if you aren’t using homemade stock to boost the flavor of your liquid, don’t worry. Just use lots of vegetables, and thoroughly caramelize them. “It’s a cheap way to add oomph to the dish,” says Barber.

3. “An omelet must have the consistency of, how do you say, baveuse?”

-- Daniel Boulud, Daniel Dog slobber. That’s what the French130

speaking Boulud was trying to say. Which is kind of crazy, but also crazy accurate.

An omelet should be medium-rare, never well done.

4. “There’s almost nothing I wouldn’t put homemade breadcrumbs on.”

-- Mario Batali, Babbo Homemade breadcrumbs are worlds away from store-bought. Make a batch and sprinkle them on everything from salads to simple pastas. They’re a game changer.

5. “Big party, small table.” -- Ruth Rogers, The River Café Rogers, a consummate entertainer, preaches intimacy. Better to have ten

people at a table for five than five people at a table for ten.

6. “De-flame your onions.” – Rick Bayless, Frontera Grill When making salsa or guacamole, place the chopped onions in a sieve and run boiling water over them. This takes the “flame” out of the onions, making them much mellower.

7. “Salt it like the road.” – Mitchell Davis, James Beard Foundation Mitchell got this from his mom, a serious cook in her own right. Whether you’re making brisket or steak, beef loves-no, needs--salt. Always season aggressively. source: bonappetit.com

OLIVERSAN

DEEP DISH Name: Yusra M. Ahmad Restaurant: SALT BAKERY Title: Owner What do you like most about Kuwait?

It’s the little things. I was born and raised here, so my history with Kuwait is long. Almost every street corner holds a memory.

We spent a lot more time outdoors then, we walked everywhere too. Because of Kuwait I’ve gotten to grow old with my high school best friends, but most of all, because when we left Kuwait during the invasion and went to Egypt, I proudly wore my ‘Free Kuwait’ badge every day, because Kuwait is my home.

Where is your favorite place to shop for food and ingredients in Kuwait?

The options are plenty. It used to be that quality ingredients were hard to come by, but now, between Lu&Lu Hypermarket, Sultan Center, Dean & Deluca and local farmers markets, you can pretty much find anything you’re looking for.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

SALT. What food most reminds you of your mother’s house, and why?

Aaaah, the Shrimp Boil. The Shrimp Boil that, no matter how many times I get the recipe, never tastes the same. It’s this shrimp dish, with dill and cumin, and I’m not sure what else (I gave up trying to recreate it), but whenever we hosted a dinner party, and it was shrimp season, those babies were on the table. Succulent, plump, shell-still-on, in a heaped pile, waiting to be ripped into.

What do you do to relax in Kuwait?

I get sucked into TV shows. I take my TV shows very seriously and become emotionally attached to the point where I tell myself, “this is just a show, this is just a show, and the director will yell ‘cut’ soon.” TV shows, they are my drug of choice.

If you were to leave Kuwait and could take only one memento with you, what would it be?

I have this school sweater that I’ve had since the 7th grade.

That sweater took me through high school, college, and is still my favorite, most comfortable sweater. Not a single hole, not a thread out of place, the NES logo still perfectly burgundy.

My NES sweater!

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Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

Chef Michael Symon. Watching him cook is inspiring and the joy food brings him is almost palpable. I’d make him an old-school Egyptian feast. He appreciates simple food that tastes good so, Foul, Taa’miya, shakshooka, hummus – all of which I assume he’s already had. Just probably not in quite the same way.

What experience most defined your decision and desire to get into the food industry?

After I left work to stay home with my daughter, I quickly started to lose my mind. I’m very much a control freak with OCD tendencies, and having little to no control over the way my days went was driving me crazy. I’d been watching a lot of Food Network, and one day, I just had to bake. Baking always intimidated me because it was so precise, and I was always afraid I’d mess it up, but then I realized it was the perfect place to channel my need for control.

I haven’t stopped baking since.

If there was one meal you could eat every day without consequences, what would it be?

Bread. In any form, of any color or texture, I do not discriminate.

Just bread.

COOKING CLASSES Make the most of your kitchen, from crafting the perfect five course meal to decorating birthday cupcakes.

Contact Williams-Sonoma to secure your cooking classes today.

WILLIAMS-SONOMA

Grand Avenue - The Avenues Tel: 22283101

FASTT

TELCO

OLIVERSAN

A fine affair in contemporary Asian fusion

Located in Burj Jassem, Oliversan achieves what many other fusion concepts fail to fulfill: the ability to use fine Asian ingredients to present a cuisine that is familiar to local tastes. Oliversan delivers unprecedented flavors in the form of original combinations that surprise and tantalize the senses, from the Mongolian Ostrich to a Fusion Shoyo Stir-Fried beef fettuccine.

Constantly wishing to defy the expected, the owners assert that the inspiration for realizing the Oliversan concept has been there for years. After extensive research, tastings, and sourcing of the finest and freshest ingredients, the concept of Oliversan materialized with the assistance of the wonderful award-winning Chef Louis Kenji Huang. A man who considers himself a melting pot of different cultures, Chef Louis 136

says his style is global by ingredients, yet local to tastes. His vision is derived from both his Chinese and Japanese origins, and having lived and worked in the most innovative foodie towns of Tokyo, New York, Los Angeles and Las Vegas.

In doing so, he conceived a menu for Oliversan that is truly inimitable by nature, concocting the flavors of Asia in a format that would please even the most selective dining connoisseurs, and one that we simply couldn’t wait to sample.

Upon arrival, you’re immediately swept away with the cozy interior design, showcasing the silhouettes of hats of bygone eras and different cultures. Reviving traditional elements in a contemporary light, the mood is all things modern yet calm at Oliversan. From the elegant sofas, subdued lighting, to the tasteful music, the ambience is one that entices you to regularly

come back to Oliversan.

Preceding our appetizers, we were invited to nibble on a small serving of kimchi, pickled carrots and cabbage in vinegar. This was followed by the Oliversan Tangerine Seafood Soup, an inventive take on a spiced sour soup, this is served in an actual tangerine. Not only is its presentation aromatic, its zesty contents include prawns, coriander, tofu, and spring onions, with the highlighted special pepper yuzo sauce. After we’ve warmed up with the soup, the Rice Noodle Salad with Crispy Spring Roll offers a refreshing mix of textures, and temperatures. The freshly cut lettuce assortment, with cold rice noodles and crispy vegetable spring rolls is drizzled in a slightly sweet, Oliversan sesame dressing. Then we tried the scrumptious Stuffed Portobello

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Mushrooms, stuffed with prawns and served with sweet chili sauces. Think of this fabulous starter as a low carb alternative to Shrimp on Toast (also available on the menu), using a juicy mushroom instead of bread.

The Peking Duck platter is exactly how you wish it to be, crispy on the outside, and perfectly juicy on the inside. Served with special pancakes, cucumbers and spring onions, a hoisin sauce with a delightful kick, we think this is the ultimate sharing platter, and an Oliversan signature, to enjoy amongst friends.

One cannot fail to notice the select ingredients at Oliversan that deliver these astounding flavors. To name only a few, these include Oolong tea leaves, fresh Bok Choy, exotic mushrooms that are bursting with flavors and Thai basil. These tie in beautifully with the

dishes we chose for our main course, such as the Mongolian Beef Tenderloin or the Braised Short Ribs with Oolong Tea-Leaves. The first, a spectacular rendition of a classic Asian dish, delivers the juiciest slices of tenderloin, drizzled in a slightly spiced sauce with spring onions and chili. Ribs may be served Western style, yet the oolong tealeaf rub elevates the flavors of the beef to a whole new level. For chicken lovers, the Spicy Chicken with Bok Choy is a must, as the chicken breast pieces are served with diced yellow and green courgettes. Make sure that your main course is accompanied by at least one order of Oliversan’s signature wok-fried rice.

Slightly coconut-y, with finely diced spring onions and Bok Choy make for a welcome addition of texture. The signature classic Chow-Meins are also not to be missed, and vary from mixed,

vegetable, chicken, beef or prawns.

For dessert, Chef Louis took us on yet another journey of culinary fusion, tantalizing us with the Mini Do San, a combination of a donut and sweet, flaky pastry, filled with a variety of sumptuous creams, and served with housemade vanilla ice cream. If you hadn’t tried this yet, you must! These Mini Do Sans are officially on our ‘most addictive desserts in K-town’ list.

Other dessert favorites include the Peanut Butter Dome, along with the Chocolate Crunchy Mousse.

Oliversan is located on the mezzanine floor at Burj Jassem in Kuwait City. For reservations or inquiries please call 2290 1051 or 6625 4159.

Check out: www.oliversan.net for more information, and follow them on Instagram: @oliversanrestaurant.

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SPRINKLES

The gourmet cupcake Largely recognized as the world’s first original cupcake-only bakery, Sprinkles Cupcakes defies the commercial trade known today as the cupcake craze by simply starting it instead. Founder Candace Nelson chose to go back to the basics with a scratch-based cupcake policy, a natural extension of her great grandmother’s legacy who was renowned for the inimitable desserts she created—pure, delicious, uncomplicated pastries. The result is an uncompromising taste, hand-crafted with the world’s finest ingredients that shine through with every scrumptious bite. Each cupcake is baked with love and care, expertly frosted with a spatula, rather than a piping bag, to deliver that home made feel to a gourmet treat.

Sprinkles deliver this definition of the gourmet cupcake by using only the freshest ingredients, and this truly shines with the flavor of each bite taken. From sweet cream butter, bittersweet Belgian chocolate, pure Madagascar vanilla, fresh bananas and carrots, real strawberries and natural citrus zests, the cupcake base, or the cake alone, will constantly impress. Topped off with Sprinkles trademark modern dots, along with rich chocolate sprinkles that are decadent, the cupcakes are baked fresh in small batches throughout the day, and contain no preservatives, trans fats, or artificial flavors.

Upon entering the store, you may consult the neat cupcake menu behind the service counter, where the modern cupcake dots tell you which flavors are available any given day.

To make your life easier, feel free to consult the daily cupcake chart! Certain delicacies like orange, banana (where this editor lucked out to try on the day of her visit—the dark chocolate cream frosting heavenly compliments the rich texture of the banana base) are available on certain days to make for a fun rotation of flavors.

From the abstractly designed chairs suggestive of cupcake liners, that also happen to be surprisingly cozy, to the Hollywood inspired floor tiles celebrating Sprinkles’ signature flavors, a visit to the world’s original cupcake bakery is a delight to the senses. To enjoy your Sprinkles fix to-go, choose from the various types of enticing packages on offer that suit different kinds of events. From small single cupcake boxes that are great for party favors, the chic assortment box that fits a dozen pieces, to bright cupcake stands that hold up to two to three dozen pieces, Sprinkles has your event covered. You can even buy a ready cupcake mix from your favorite flavors to bake at home, you just have to brave it on your own and make the frosting to go along with it, and the cupcake mixes even come with their signature dots to highlight the flavor of your at-home batch.

Sprinkles Cupcakes is located at the Grand Avenue-The Avenues. For more information, please visit www.sprinkles.com.

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JUMEIRAH GARDEN CAFE

CHEF CHAT EMMANUEL PAULIAT

Chef: Emmanuel Pauliat Restaurant: Crowne Plaza Hotel Title: Executive Chef Q: When did you first get into cooking?

A few days after I first stood on my two feet, so almost all of my life.

Q: Where were you before you came to Kuwait?

Crowne Plaza Hotel Dubai.

Q: If you could choose, what would your “last supper” be?

Cassoulet.

Q: Describe your favorite dish from your home country.

Difficult choice to make when we have so many special dishes but my “coup de Coeur” will go for a southwestern style pan fried duck breast with cèpes, foie gras sauce and parsley ratte potatoes.

Q: Name three ingredients you can’t live without in the kitchen.

Passion/fun/creativity.

Q: What is the most important part of a sandwich?

The quality of the bread.

Q: How does your personality differ inside and outside the kitchen?

Less heat.

Q: What are the best and worst parts of being a chef?

One of the most beautiful jobs that gives you the opportunity to create, innovate and please customers and friends is being a chef.

The negative part will be the long hours and not spending enough time with family.

Q: What are your passions outside the kitchen?

Kuwait is a perfect place to enjoy your free time with family.

MY STUFF

Tea or Coffee: Coffee My Breakfast: Fruits and a real croissant My Knives: Zwilling Most Overused Spice: Bay leaves Favorite Travel Destination: France Dream Car: An electric one Favorite Food Aroma: The flavors of marinated meat sizzling and cooked on plancha

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Q: If you weren’t a chef, what would you like to be?

A Pastry Chef or Baker.

Q: What came first; the chicken or the egg?

Chicken was first on delivery.

AYYAME

CAFE NOVEMBER

Beautiful, versatile, and fresh

You have to admire a place that is named after that special time of year when Kuwait life starts to slow down a bit, relaxes from the waning heat, and breathes in a spirit of camaraderie with your fellow man. When Bibi Hyatt and her team decided to open this new concept, they began with this exact mindset as inspiration, in hopes of continuing a bit of this spirit all year long.

The menu, most notably, is ever changing.

While you will no doubt have your staples that you will come to enjoy, there will also be an evolving cast of delicious characters based on what is the freshest of the seasonal offering. While this alone 144

is an ambitious feat, it is just the tip of the iceberg for a delightful cafĂŠ that pronounces its specialties as equal parts sweet and savory. Also, with two locations currently, which offer considerably different settings in which to dine, the ambiance can be as eclectic and varied as the offerings themselves. The location at the base of Kipco Tower offers the feel of a lovely French patisserie meets countryside cottage, the Shuwaikh location is considerably more urban in its expression, befitting of the market in which it stands.

When it comes to salads, they have you covered. In fact, this may just be the salad mecca that you have been yearning for locally. A far cry

away from things as remedial as iceberg lettuce and obligatory julienned vegetables, these salads more resemble a master class in the genre. For every chickpea, carrot, feta, wheat berry and arugula salad, there is a Fusilli pasta salad with broccoli cherry tomatoes, pistachios and greens; each Roca with sweet potato, pumpkin with goat cheese and pecans, matched by an equally compelling apricot and Halloumi couscous with a sweet orange citrus sauce. The versatility of the salads here alone deserves applause for all their tasty ingenuity. Lastly, the fact that you can, should you so desire, get a combination of several salads as isolated flavor mounds upon one plate, is all

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the more reason to stop in to check.

For sandwiches they have even more options, but the inventiveness continues. With everything from beetroot, buffalo mozzarella and avocado tartine, to the pastrami and cheese on whole wheat, the options abound. That said, for my money, there was one sandwich that stood out amongst an already delicious pack: the onion chutney, pickles and cheddar club (served on either brown or white bread) had the perfect combination of sweet and savory and balanced the flavor profiles to perfection. This sandwich is truly not be missed. The quiches are also incredible here and deserve a try. Lastly, I would

be completely remiss if I did not mention the butternut squash croquettes: these things were amazing. And as something that I would not normally even consider ordering, this should come as the weighty recommendation I mean it to. Try them—you will not regret it!

No review of this place would be complete without speaking to the desserts at hand. After all, they are the first thing you see when you walk in, and what they are often known for. From cakes to candied walnuts to the cowboy cookies, the options abound. And, there are more noticeable homespun touches here including the Dali cake, named after a favorite relative, and an alternating

mix of friendly personalities so versatile that they would eventually have to stop naming them after people all together. As most of the desserts on offer end up in the display case and are so impeccably presented as to practically demand you try them, I will leave them to speak for themselves, and encourage you only to save room for the mains, as they are equally worthy.

Cafe November is located on the ground floor of the Kipco Tower and in the Shuwaikh Market (behind Tilal Complex). Phone 2221 6935 or follow them on Instagram @cafe_november_kipco or email info@thenovembercompany.com.

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BURGER B

BOUTIQUE

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BOBBY FLAY’S BARBECUE ADDICTION

by Bobby Flay, Stephanie Banyas and Sally Jackson

THE LITTLE PARIS KITCHEN: 120 SIMPLE BUT CLASSIC FRENCH RECIPES

by Rachel Khoo

FROM MAMA’S TABLE TO MINE: COMFORT FOODS AT 350 CALORIES OR LESS

by Bobby Deen and Melissa Clark

SLOW COOKER REVOLUTION: 200 AMAZING RECIPES

by America’s Test Kitchen

IT’S ALL GOOD: RECIPES THAT WILL MAKE YOU LOOK GOOD AND FEEL GREAT

by Gwyneth Paltrow

You’ve always known the best grilling recipes come from chef-restaurateur and Food Network star Bobby Flay and now he turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction.

With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese Burgers, depending upon your craving. You’ll find tons of helpful information on the pros and cons of different cookers, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout.

Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author!

Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. We all can’t have springtime in Paris. But we all can enjoy this delectable, do-able food!

From beloved food personality Bobby Deen, son of Paula Deen, comes an irresistible new cookbook and #1 New York Times Bestseller featuring 120 recipes of Southern comfort-food classics—all under 350 calories and jam-packed with flavor. Unwilling to sacrifice any of his favorite foods, Bobby started tweaking the recipes he grew up on, replacing sour cream with nonfat yogurt, using lower-calorie versions of mayonnaise, and other high-calorie items.

Every recipe has been reviewed and approved by a certified nutritionist.

Yes, you can have your Gooey Less Butter Cake and eat it too!

Who doesn’t like the idea of throwing ingredients into a slow cooker and coming back hours later to a finished meal? A team of ten test cooks at America’s Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions, garlic and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. The 200 recipes in this family-friendly collection deliver a revolution in slow cooking like only America’s Test Kitchen can!

Last spring, after a grueling schedule and lapse of overindulgence, Academy-Award winning actress Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no dairy, no eggs, no sugar, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, she compiled a collection of 185 delicious, easy recipes that followed her doctor’s guidelines.

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source: amazon.com

SIEMENS

DINNER DAZE

CHALLENGER: Ali Cha’aban OCCUPATION: Your friendly neighborhood Art Director.

THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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x6

What type of cuisine would you choose for the evening?

Well I’m a vegetarian so the range of food will be sort of limited but nevertheless innovative. That’s when either Italian or Japanese kicks in and I’m not implying “pizza,” although pizza would be a good choice come to think of it.

So, what’s on the menu?

I’m a big fan of mushrooms and pasta so you kind of get the picture where this is heading.

Appetizer: I’ve lived alone for a year or so, and in that span of time I learned how to cook or at least meddle with sauces. So for appetizers I’d go for a giant Portobello mushroom seared with spicy Schezwan along side squid ink pasta and diced tomatoes. That’s where the Japanese-Italian cuisine kicks in.

Also a Shitake-mushroom salad with vinaigrette wouldn’t hurt.

Main: An extra cheesy tricolor pasta with low-fat pink sauce with white mushrooms. Make sure to add lots of basil, you can never go wrong with extra basil. I also make real good fries, the trick to it is extra thick slices and garlic powder.

Dessert: I’d get Nestle Toll House’s cookie dough from the supermarket, any flavor as it doesn’t matter. Make sure you don’t eat it all because it’s just so damn delicious. Take a tub of pralines and cream from Häagen-Dazs and mix it all up with the cookie dough. Instant foodgasm. And of course the good ol’ chocolate biscuit cake that doesn’t require much time or effort to make.

What drinks would you be serving?

Tonic, the best thing that Schweppes gave us. Tonic water, with any KDD juice and lots of ice, I prefer passion fruit and cocktail, and you’ve got yourself a tasty beverage that’s not too heavy to accompany the food. Also, Perrier for digestion purposes and Apple cider Apollinaris is a good choice as well.

What are you doing for entertainment?

Playstation Move games, especially the sports ones. But what I would do is a virtual table tennis tournament, it’s lots of fun to watch two people compete virtually and it’s a good exercise after the food consumption; winner takes the dessert leftovers if any are left.

If all else fails, which restaurant would you order in from to save your dinner party?

Edo, because their food is just a plain delight and delicious; I’d also order black sesame ice cream for dessert *SLURPS*. If Katsuya ever delivers they’d be my first choice though, AND Papa John’s because the inner-junk-food-fanatic-within can never say no to pizza.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

Happened to me? Yes. I speak from experience, the only issue they had was my food needed a bit more salt, which was resolved by adding… yep you guessed it, salt. But the whole virtual sports thing was a blast and time flies by so quick. Just don’t keep anything that is fragile around because they tend to become too invested in the game and some breaking might occur.

What are some of your best tips for hosting a dinner party and/or gathering?

Don’t host a dinner party, it’s an unrequired headache and a stress-induced preparation.

ESPRESSAMENTE

KEEPING IT SIMPLE

Junkyard: a fresh take on street classics

Junkyard opened the doors of their first location to an eager audience at The Village. Now on to their second location at Arabella, they are excited to see the brand take off so quickly. In a short time they have already earned themselves some pretty impressive “Talabat.com” bragging rights, making the top 15 restaurants, top 20 selling burgers, and top 100 selling dishes overall. While it can be tough for one burger joint to differentiate itself from the next, they are staying ahead of the pack via a relaxed and welcoming atmosphere, and great in-house preparation.

When it comes to their burgers, while a Bacon or Mushroom and Swiss might seem 152

familiar enough at first glance, they do prove their difference via hidden attributes that reveal themselves at first bite: all beginning with the freshness of a home made bun.

Additional deviations from the norm are found through homemade and innovative sauces, a dual-patty answer to the typical behemoth (whereby they maintain weight while still being remarkably easy to eat), and liberally melted cheese throughout. Their namesake Junky burger with top-secret sauce was both good and inventive, despite my own partiality to the Bacon Burger. The “Chubby Cheese” is also a strong standout here.

If you are less-inclined towards beef burgers, there are also a combination of

chicken options, most notable for the fact that all breading is done on premises, a welcomed departure from the frozen and pre-breaded varietal used by so many other places. First, there is a Buffalo Chicken burger, which they pride themselves on. Additionally, Buffalo wings are available that are both succulent and moist (note: I have it on good authority that you can get these specially made extra, extra hot, upon request). However, the fresh breading option perhaps shines its best in the Chicken Tenders that likely stand apart from any others you have had lately; the breading is light and flavorful.

When it comes to side orders, we again see the benefits of fresh preparation. The French Fries comes in several different styles,

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my favorite of which is the Hand-cut Fries. One other must-try here are the onion rings, which manage to be down right delicate, with their understated and minimalistic breading that allows the onion flavor to pronounce itself more than expected.

If you are still hungry enough to tackle dessert, there is more here to be tasted.

Continuing with their urban theme, the aptly named “Street Munchies” are a welcomed delectable cake-like ball of delight, vaguely reminiscent of a coffee cake (while still being different than, I might add) that is of course served with delicious, if obligatory, ice cream.

The shakes as well, homemade as they are upon order and served in a metal tin for

those shake purists out there; none of that premixed or pre-candied ice cream you see so often, just great quality vanilla ice cream and your choice of delicious accoutrement.

They have expanded into the breakfast items that their customers have been clamoring for (including the already popular buttermilk pancakes and eggs benedict), and they did so with the same commitment to taking their time and getting it right. They also included more all-day favorites, such as ribs, nachos and butterfly Shrimps, to name a few.

Another notable thing about the design of the restaurants themselves: they are both set up for a fun and playful vibe. They include variations of games either mounted on the wall

or as part of the décor that you can partake in for fun and for the potential of a free meal.

Should you be able to win any of the games successfully, you will win a free meal for your entire table – seriously! More to the point, however, is that these seemingly random and arbitrary games are one more charming way in which this understated establishment proves itself as a superior burger joint; they care about your experience and are working to make it fun, comfortable and delicious.

The Junkyard is located at Arabella and The Village Complex. Reach them by phone at: 2390 1022/33 or follow them on Instagram @junkyardkw.

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 

BURJ AL www.burjalhamam.com.kw

For Reservation 22529095 

@ burjalhamam

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HAMAM     

NAUSHEEN NOOR Dubai’s best foodie blogger Like many in Kuwait, you may enjoy the quick weekend mini-break to Dubai for some rest, relaxation, and the odd blow-out night. Part of the fun in doing this is visiting the often amazing and unique restaurants which seem to pop up every week in Dubai. To help you on your journey and ensure you are always going to the culinary best every mini break, you have to visit Dubai Bites, the site of blogger Nausheen Noor.

Nausheen, a foodie and “committed omnivore,’’ describes herself as the type of person who will eat anything once– if only for the privilege of critiquing it. She was raised in Washington D.C, has lived in Philadelphia, London and New York, and had the pleasure of eating her way all over the world. Currently based in Dubai, she finds that every day is a culinary adventure and she is a firm believer that there is no bad food, only bad preparation. After a career in the non-profit sector she decided to start a blog as an outlet for her sybaritic tendencies. She has been featured in global, reputable magazines such as BBC Good Food Middle East, and Esquire Middle East. Before you hear her best picks for places to eat, and then hit up her blog, we had her answer a few questions so you can better get to know the person behind the blog: Did you know that your website was going to be such a hit when you started?

Not at all. I wasn’t sure anyone was going to read it; I almost didn’t want people to.

Writing has always been so personal to me.

It takes courage to put it out into the world where it can be judged by other people. With time though, I grew more confident and now write for a few different publications.

Do you feel the pressure to say something 156

positive if the owner of the restaurant is a friend?

Absolutely, that’s a difficult place to be.

But since my blog is more about things I love, and not purely a restaurant review website, most of my reviews are about hidden gems or restaurants that I love. If I have a poor experience at a restaurant, I’m not shy about giving direct and honest feedback to the owner, managers, etc… But the blog is a cherished space and I choose not to fill it with negativity.

What impassions you so much about eating out at a restaurant?

I love discovering new things -- the play

of unusual ingredients, trying a dish you’ve never tried before...food is so much more than just eating, it’s a cultural experience.

Do you have a favorite restaurant in the world and why?

Il Buco in New York. It’s a charming and intimate spot in the East Village. Edgar Allen Poe used to live downstairs. The food is always local, seasonal and sublime!

You can read Nausheen’s blog online at dubai-bites.com. If you’d like to get in touch, please email her at: nausheen@dubai-bites.com.

MAIS ALGHANIM 2

COMPTOIR 102

by Nausheen Noor

At Comptoir 102, the delicious wholesome menu is based on traditional dietary wisdom, yet refined, according to modern nutritional research. Sourcing the best and freshest ingredients, while avoiding food dogmas, and always looking for a holistic approach to food, the aim of the cafe is to bring together multiple philosophies and perspectives into one coherent food concept.

The cafe offers a daily menu for 85 AED with a choice of two starters, two mains and two desserts, based on the market 158

of the day. Additionally they offer an a la Carte menu that includes a selection of sandwiches, salads, freshly pressed green or fruit juices and smoothies made with organic homemade almond milk, as well as a selection of the finest teas and coffees.

Walking into Comptoir 102, you feel as if you’ve just entered the home of an impossibly chic Parisian friend who also happens to be a gourmet cook. The in-store café in Jumeirah sits amidst a curated collection of French furniture and both fashion and home accessories. The

cheerfully quirky interior opens out onto a sunny Arabian courtyard. The menu changes every day based on what is available in the market but focuses on healthy, fresh, whole foods. The vegan chocolate mousse, made with cashews, carob and dates, is so luscious you will not believe it’s made without butter, milk, sugar or eggs. Comptoir 102 is open 8.30am – 6.30pm.

Comptoir 102 is located at 102, Beach Rd, Jumeriah 1, Dubai. Phone +971 43854555 or email: contact@comptoir102.com.

JOHNNY ROCKETS

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CLAW - BBQ CRABSHACK AND GRILL

by Nausheen Noor

Claw is a collusion of three quintessentially American concepts: the barbecue joint, crab shack and grill. The décor can only be described as kitschy -brick walls ornamented with neon signs, tables dressed in gingham cloths, and ceilings draped with fishing nets.

In a city with a dining scene that’s typically fussy and uptight, it is refreshing to have a casual spot, where one can don a plastic bib 160

and attack shellfish with wooden mallets. The menu’s calorific offerings include ribs, chicken wings and buckets of seafood.

Favorite dishes on offer include homestyle clam chowder, grilled alligator, sizzling fajitas and a huge selection of massive ‘killer’ burgers. They also have baby back ribs, smoked chicken, a spectacular steak, freshly sucked oysters (served naked, grilled or fried) and last but not least the

killer Buffalo Wings. If your dining company proves not to be particularly compelling, the mechanical bull in the back has been supplied for entertainment.

Claw is situated in Souk al Bahar, Dubai, and open 6pm – 2am (Sun-Thur) and 12pm – 2am Fri-Sat. For more information phone +971 44322300 or email: info@clawbbq.com.

‫ا ﻻف رﺑﺤﻮا ﻣﻌﻨﺎ!‬

‫ُﻛﻦ اﻟﻨﺠﻢ وارﺑﺢ ﻣﻊ اﻟﺘﺠﺎري‬

‫‪CBK‬‬ ‫ﻳﻮﻣﻴ ًﺎ‬ ‫اﻓﺘﺢ ﺣﺴﺎب اﻟﻨﺠﻤﺔ اﻟﻴﻮم وﻛﻦ أﻧﺖ اﻟﺮاﺑﺢ‬ ‫‪2013/1/‬‬

‫اﻓﺘﺢ ﺣﺴﺎب اﻟﻨﺠﻤﺔ إﺑﺘﺪاء ﻣﻦ ‪ 500‬د‪.‬ك‪ .‬وﺗﺄﻫﻞ ﻟﺪﺧﻮل اﻟﺴﺤﺐ ﻋﻠﻰ أﻛﺒﺮ ﺟﺎﺋﺰة ﻳﻮﻣﻴﺔ‬ ‫ﻓﻲ اﻟﻜﻮﻳﺖ ﺑﻘﻴﻤﺔ ‪ 7,000‬د‪.‬ك‪ .‬ﺑﺎ ﺿﺎﻓﺔ إﻟﻰ ‪ 4‬ﺳﺤﻮﺑﺎت ﻗﻴﻤﺔ ﻛﻞ ﻣﻨﻬﺎ ‪ 100,000‬د‪.‬ك‪.‬‬ ‫ﻓﻲ اﻟﻌﻴﺪ اﻟﻮﻃﻨﻲ‪ ،‬ﻋﻴﺪ اﻟﻔﻄﺮ‪ ،‬ﻋﻴﺪ ا ﺿﺤﻰ وذﻛﺮى ﺗﺄﺳﻴﺲ اﻟﺒﻨﻚ )‪ 19‬ﻳﻮﻧﻴﻮ(‪.‬‬

LE SUSHI BAR

Exceptional Japanese gastronomy

From Beirut’s über chic Achrafiya district comes the crème de la crème of Japanese dining that is Le Sushi Bar, deliciously serving its upscale concept at the luxurious Hamra Tower. Perhaps in this case, a location of a given restaurant should speak miles of the quality of dining to be expected, and Le Sushi Bar does exceed all expectations in delivering an inimitable dining experience in an opulent ambience.

We highly advise visitors to deviate from dining in the traditional sense, following a uniform flow of starters, appetizers, and desserts. Instead, go for a mix of items from Le Sushi Bar’s extensively varied menu, from small plates, on-ice selections, kitchen specialties, Ura Maki heaven that promises a rich blend of innovative maki rolls, Temakis, special sushis 162

and mouthwatering sashimis. Whether you choose to sit by the Sushi Bar, observing the talented chefs prepare the mouthwatering Maki rolls, or in the rustic lounge seats set in shades of auburn and deep mahogany brown, Le Sushi Bar emanates with a warmth that makes you feel instantly comfortable, calmly expecting an orchestrated production of flavors to ensue.

Offering a contemporary Japanese menu, traditional elements are elevated to another level of bountiful flavors using quality imported ingredients that shine through with the addition of certain fusion dishes. The tuna dishes we sampled, for instance, used some of the tastiest tuna we’ve ever had the pleasure of trying in town. We were later informed that this special Tuna comes all the way from the Mediterranean Sea and is called Little Tunny,

commonly called Little Tuna.

Our Tuna and Shiitake tartar arrived first, served in a beautifully crafted ice mold, the freshly diced tuna, mixed with the nutty textures of shiitake mushroom and sesame oil made for an amazing delight to start off with. The simple idea of serving the exquisite tuna meat in a frozen platter is genius; it remained chilled for the remainder of our dining experience!

Offsetting this cool delight comes the hot and spicy Edamame in chili garlic sauce. With this regular favorite, expect more of a heat rather than a kick of spiciness. Amidst us digging into the Edamame, a refreshing frozen ginger flavored Margarita also arrives at our table, followed by the Seabream with spinach salad.

An enlightening culinary delight, this salad is artfully prepared with carefully placed spinach

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leaves, crispy sheets, the wonderful seabream, along with fish roe and a zesty lemon dressing.

A secondary selection promptly follows suit, including the unique Ark Shell Ura Maki, Salmon Crispy Ura Maki, along with a piping hot plate of baked snow crab. A Japanese delicacy, also known as the red clam, the Ark Shell Ura maki is expertly constructed with diced granny smith apples, flying fish roe, wasabi and lemon, spring onions, togarashi, Chives wrap, mix cress topping and a wasabi jalapeno dressing. Truly innovative, the blend of textures on this wrap is unlike anything we’ve sampled before. The baked Snow Crab also famously stood out, as we sensed a hint of a French twist to the creamy, albeit spicy sauce and chunky pieces of fresh crabmeat. The end result though is undisputed; we’re surely ordering this plate again.

Speaking of fusion, you will be astonished by the addictive Fois Gras Ura Maki, tempura fried fois gras with shiitake mushrooms, grapes, and a red cress topping with sweet miso dressing.

Strange, but sensationally delicious! Another fusion creation includes the grilled lamb in miso butter, the miso giving the tenderized lamb a wonderful edge. If that doesn’t satisfy the adventurous gourmand within, then we recommend the seared tuna on spicy salsa that is wondrously untraditional, who else but these culinary gurus can think of chilies, lime and cucumbers to compliment that amazing tuna?

Dessert at Le Sushi Bar is a sinuous foray of gourmet charms. A rich chocolate fondant along with fresh vanilla bean ice cream, the chocolate not too sweet, yet deeply indulgent, will definitely end your meal on a high note.

Or, if you fancy something fruity, the red fruit crumble, with mixed berries and tropical mango, will effectively have you mixing it with the melting chocolate fondant, creating an unforgettable mélange of sugary glee.

After an inimitable evening, it’s no wonder that Le Sushi Bar is still an award winning culinary sensation in Beirut. Ever since its inception in 1998, this pioneer in the field of Japanese cuisine has proven, time and time again, that innovation and perpetual progress are core elements of this establishment’s vision.

Le Sushi Bar is located on the second floor in Al Hamra Luxury Center. For reservations please call 2227 0300, and like them on Facebook: leSushiBarkw.

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AL FO

ORNO

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

I don’t usually stick to a certain cuisine. I mix and match, but my style is always casual.

So, what’s on the menu?

Appetizer: Beetroot dip with crudites served on the coffee table while everyone arrives, along with a bowl of olives.

Main: A mixed grilled vegetable lasagna and a big green salad.

Dessert: Sweet and salty apple crisp, baked while eating the lasanga!

What drinks would you be serving?

Lemon and mint flavored water throughout the night and to cap it off, herbal tea.

CHALLENGER: Budour Al Qassar OCCUPATION: Co-Founder of Qout Market, Kuwait’s own farmers market.

THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

166

What are you doing for entertainment?

No entertainment needed! There’s always something to talk about! But if it’s an outdoor dinner party, then any of my lounge music playlists will do.

If all else fails, which restaurant would you order in from to save your dinner party?

Tatami.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

All the time! I usually stick to simple dishes, mostly things you can just put in the oven while you tidy up and set up your place and the dining table.

For my first friend’s gathering at my new place, I served different kinds of cheese, smoked salmon, smoked duck, homemade onion chutney and we baked fresh pita bread to go with our dinner. It was a smashing success!

What are some of your best tips for hosting a dinner party and/or gathering?

Keep it simple! Oh and use pretty serving plates, it makes all the difference.

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BARBECUE LIKE A BOSS

Your guide to marinades, rubs and sauces Manning the grill is about more than just playing with fire. Any experienced grill master knows that throwing a barbeque requires a lot of behind the scenes preparation. You’ll want to arm yourself with the best marinades, rubs and sauces that will set your meat apart from the rest. With that in mind, we’ve come up with a guide to help you make succulent, tender meat and fish. All you need is a little know-how and imagination to throw the best barbecue of your life. Are you ready to grill like a boss?

MARINADES When it comes to seasoning and tenderizing your meat, marinades

are your best bet. A good marinade will contain aromatics like garlic, onions and herbs, as well as a source of acid. Oil, vinegar, buttermilk, yogurt and citrus are commonly used in marinades as they provide different levels of acidity. Your choice of marinade will depend on the type of meat you are preparing.

Are you making chicken tikka? Then you’ll want to marinate your chicken in yogurt and spices. Preparing shrimp or fish? Go for a light citrus marinade but avoid marinating your seafood for too long, as the acid will ‘cook’ it. Steak? An olive oil-based marinade with garlic and herbs will hit the spot. Of course, the possibilities are endless. Feel free to experiment with different herbs and spices. Here’s a quick recipe for a marinade you can use on virtually anything: extra-virgin olive oil, a touch of red vinegar, minced garlic, scallions, minced ginger and pepper.

SAUCES Whether you

like them on the side or slathered on your meat, sauces are the coup de grace of any barbecue. You’ll want to serve your meat or veggies with a complimentary sauce, one that doesn’t overpower the food (especially if it’s been smoked). When it comes to meats, the best sauces are viscous, peppery, sharp and balanced with just a touch of sweetness. Since barbecue sauce preferences vary by region or state, we recommend you check out amazingribs.com.

This website is a great resource for scoring barbecue recipes. We love the Eat Carolina Mop-Sauce. Vegetables benefit from lighter sauces, such as one made from melted butter with minced garlic and a touch of lemon. Sometimes a simple drizzle of extra virgin olive oil and a dash of coarse sea salt will do. Although who can resist the classic tzatziki or aioli?

RUBS Unlike marinades, rubs don’t require any liquid ingredients.

The power of rubs is that you can use any variety of spices and seasonings to create your signature blend. Rubs infuse flavor to the outside of the meat and form a nice crust when the protein is grilled or seared. For a smoky barbecue rub, mix together equal parts of smoked paprika, black pepper, dry mustard, cumin powder, garlic powder with a touch of salt.

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source: finedininglovers.com

ELEVATION BURGER

RARE CUTS

The best steaks at home So…it’s an evening like any other evening and you are sitting around trying to decide what you want to do for dinner. You start going through the normal options: you can cook, but maybe you don’t have the right ingredients; you can order, but maybe you are missing the true taste of a desired homemade meal; or perhaps even worse, you crave a fancy high-end steak but are not sure you want to get out of your pajamas long enough to brave the roads or the malls. That is where the beauty that is Rare Cuts comes in…

When you get the craving for a steak, there is nothing else that will satiate the palate in its place. The yearning must be answered. And there is perhaps nothing that is more polarizing than the preparation of the steak, some opt for the simplicity of a simple salt and pepper rub, some add garlic and butter, still others wait until the end and add a blue cheese demi-glaze poured over the top. The real benefit of Rare Cuts is that you can have all of these things, exactly how your heart contends, without barely getting off of the couch. The best of high-end and organic grass-fed beef to choose from, straight off a plain in New Zealand, vacuum-sealed for freshness and ready for your custom preparation.

On a random and recent weekend night we had friends coming over and wanted to prep to impress, but found our local butcher shop to be seriously lacking in options.

The meat looked alright, but nothing special. So, we dialed up Rare Cuts, and not too long after had a few fillets on hand (I couldn’t resist)! In addition, we made sure to order a few T-bones for the big and hearty meat eaters amongst us. A few Wagyu tenderloins (200g) and Strip loins (300g) later and there was a bit of something for everyone.

Lastly, albeit selfishly, I ordered some precooked short ribs as well, in order to be prepped for a meat-filled following day as well. With the best of New Zealand and Australian Wagyu 100% Halal beef on hand, we were now all set for a delicious and high-end dinner party.

As for the meat itself, I must say that I was quite pleased. Not only did the meat arrive promptly, and in the vacuum-sealed condition as advertised, but also the cut of the beef itself was worth mentioning. The marbling of the meat looked great overall, with a good trim that got rid of all of the bad fats you don’t want, but left enough of the beautiful marble to give you the succulent taste that you crave.

You can reach Rare Cuts by phone at 6963 5225 or follow them on Instagram @rarecuts_kw.

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BADOIT

SOMEDAY CAFÉ

The place to get inspired

There are days you need a nice juicy steak and others when you want a burger and fries.

But some days a fresh sandwich in a simple setting is really all you want. For those days head over to Someday Café across from Salhiya Complex. Meet a friend, write that chapter in your novel you have been stuck on, or just enjoy the weather in their outdoor seating area with a refreshing drink or a light lunch.

According to co-owner, Dana Al-Otaibi, “it’s not your regular place. We want people to relax and feel the energy.” Al-Otaibi and her team of designers have worked hard to tap into the local energy using great food, a contemporary yet homey design and even a small marketplace in the café.

Yes, a marketplace. Don’t let the name fool 172

you, this establishment is much more than just a place to get coffee. There are all the regular ingredients for a normal café. Their coffee selections are deliciously bold, made any way you like. The light colored classical furniture in a contemporary setting is the perfect place for your creative juices to flow. Sandwiches like chicken mango and crunchy tuna with apple are proudly displayed in a refrigerator against the back wall, and you’ll always find something sweet on the counter.

When it comes to food, Someday Café prides itself on infusing together classics from the West and the East. Their kofta meat burger, the Royal Burger, perfectly bridges the hearty classic with a burst of Arabian flavors. Or try their konafa cheesecake, a dessert that takes

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the lightest elements of the two and creates a perfect ending to an incredible meal. If you aren’t feeling that bold, Someday Café also offers a wide range of local fruits and salads that are sure to hit the spot.

For the owners, the café is about so much more than feeding people Al-Otaibi points out that they even offer jobs for students.

Their marketplace offers a plethora of goods, from sunglasses to t-shirts and desk accessories, all from local businesses. I Vintage, Kuwait’s local retro eye-glass designer, has a wide range of frames, from the wacky disk shaped to classic orange presented on a rustic picnic table. Or pick up a handmade lavender pillow, intricately designed to be a perfect addition to any home décor.

What Someday does best though, is create an ambiance that has customers feeling at home. From their rustic furniture to the signs that inspire with sayings like “Life is short. Break the rules, forgive quickly, love truly, laugh uncontrollably and never regret anything.” They have created the perfect spot to study, write or just gather your thoughts with free Wi-Fi. What better place to write these thoughts than on a beverage napkin?

Each napkin is printed with a profile outline so customers can sketch out what they are feeling. Check out their wall of hundreds of Someday inspired napkin drawings where customers let their creative juices flow onto the napkins, thanking the café for their experience or just giving a piece of wisdom.

The café never gets old, because it is constantly changing. The concept designer revamps the interior every three months.

Anything can change, whether it’s the colors or the furniture. Plus, you will always be able to find something new in the marketplace. The owners are constantly on the prowl for great local designers with interesting new products.

This special place has given Kuwait the setting any creative and inspiring city needs. It would be no surprise to find that the next great idea coming from Kuwait started at Someday Café.

Someday Café is located in the Salhiya Complex across from Cartier. Connect with them on Instagram @somedaykw or by phone at 2299 6424.

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ANA

AAR

DEEP DISH Name: Mubarak Jaffar Restaurant: Junkyard Title: Owner What do you like most about Kuwait?

Family gatherings. Studying abroad and being away from home really makes you appreciate that.

Where is your favorite place to shop for food and ingredients in Kuwait?

Sultan Center is really convenient. I also enjoy going to Dean & Deluca when I get the chance.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Salt.

What food most reminds you of your mother’s house, and why?

Machboos Diyay: the one dish that never gets old.

What do you do to relax in Kuwait?

I usually hang out with family and friends and I also love playing football as it helps me cool down after a long day of work.

If you were to leave Kuwait and could take only one memento with you, what would it be?

Summer reunions with my cousins.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

Warren Buffett, one of the most successful investors in the world. I really respect his approach to business and investing – always think long term. I’d ser ve him a Street Classic from Junkyard!

What experience most defined your decision and desire to get into the food industry?

Dining out so much as a kid really got me interested in the F&B industry.

If there was one meal you could eat every day without consequences, what would it be?

A glass of fresh orange juice and a warm croissant.

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BENIHANA

TOKYO BANANA

Some call it the banana Twinkie, we’re calling it the treat of the season, and we demand its availability in our beloved K-town! For those of you who have had the utmost privilege to sample this delicious banana treat, shame on you for not sending some our way.

Available at Tokyo’s Narita Airport, you’ll find the elusive Tokyo Banana Pie stacked high at the many souvenir stores, packaged as tasty treats to bring back home for your friends and loved ones. To acknowledge the huge elephant in the room, one must ask: what exactly is the Tokyo Banana Pie? It is a small, vanilla sponge cake filled with banana custard, or as the cool people at coolhunting.com deemed it as “Japan’s upscale version of the Hostess Twinkie.”

As with all things Japanese, packaging and design are prioritized along with taste. This treat is not only created to look pretty, yet the taste, according to social speak, is simply delicious.

Inside any given box, one sees that each cake 178

is individually wrapped for freshness. And, even though these babies are made to last, the folks at Tokyo Banana advise you to consume this cake derivative within a week. Trust us when we say that these little banana yummies wouldn’t last a day in our bazaar offices. As soon as the wrapping is opened, the aroma of scintillating banana will take over. According to the peeps at coolhunting.com, “The first bite doesn’t disappoint—it delivers a satisfyingly authentic mouthful of rich, creamy banana custard. Not too sweet and no hint of anything artificial—it might not be as fresh as Magnolia Bakery’s mouthwatering banana pudding but the flavor tastes natural.” So, will one actually suffice?

Apparently so, as the filling is extremely rich, one pie will do more than well for the liberated snacker. Defined by bazaar as one who snacks without paying heed to the needs of moderation, if one Tokyo Banana Pie gorges the said liberated snacker, then the treat is a HUGE success. (We’re just saying…)

When visiting the company’s website, tokyobanana.jp, these treats are available in boxes of 4, 8, 12, and 16 pieces, and prices range from USD 5 –21 (1.5 – 6 KD).

Keeping the aspect of design in mind, these yummy banana treats come in different patterns printed on the actual pie and the wrappers. Such designs include leopard, giraffe and cattail patterns! The website shows that a variety of flavors is also available, from chocolate and banana filling, vanilla with strawberry and banana filling, and much more. Also on the website is another temptress that goes by the name, Tokyo Banana Baum Brulee—a round, Bundt like banana cake that is apparently extremely sweet and moist, with a brown, shiny sugar coating of caramelized sugar that delivers a crunchy texture on the outside.

In conclusion, we’re sold. Tokyo Banana rocks, and we demand its availability in Kuwait yesterday. source: coolhunting.com

SHABESTAN

OISHII SUSHI

The restaurant rendition

Nestled in a quieter district of Salhiya, Oishii provides a haven away from the noise and bustle of the city. Minimalist and chic, one can enjoy dining in the outdoor area in comfortable wicker chairs, watching the occasional car whiz by while enjoying a complimentary refreshing cup of green tea flavored with locally grown organic lemongrass. If you’re craving a little more privacy, the design of the indoor area will leave you with the view of the sushi bar, appetizing the senses even further.

Deciding to sample Oishii’s take on fusion in full swing, we were eager to try the daring menu creations from appetizers to rolls.

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We tried out the Lollipop, an unexpected concoction of breaded rice with mixed crabsticks. Expecting to see a rounded lollipop, we were surprised by this appetizers artful presentation, the rice cake perfectly squared then fried to a delicious crisp, and the shredded crabsticks atop were bursting with a zesty marinade.

Moving on to another Oishii signature, or as we like to call it, an American take on Japanese, enter the mini sushi burgers.

Where the mini patty sits comfortably between two grilled sushi rice patties, dried mushroom, rocca leaves for an added crunch, and the ever-so-addictive sweet potato chips

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that could also be ordered individually to munch on between plates.

Moving on to the sushi rolls, we were equally surprised by menu creations like the Chicken Caesar roll, with breaded chicken and lettuce rolled in potato chips and cheese with a classic Caesar flavor, yet in the form of a Japanese roll! For the avid sushi enthusiast, we highly recommend both the Lava roll and the spicy mix sushi nigiri.

We especially enjoyed the spicy mix sushi nigiri, with salmon, tuna, shrimp and crabsticks, each piece drizzled in a secret spicy sauce, where we sensed a hint of red pepper and enjoyed the crunch of fresh chilies

that gave this menu choice an edgy kick. For vegetarians, there are plenty of other sushi rolls to suit a variety of tastes, including the cheezy avocado maki with black sesame seeds that is both tasteful and filling. For the utterly hungry, we recommend you try out the special rolls at Oishii, we’re positive that the Godzilla will live up to its namesake and leave you satisfied; this special roll is a protein triple play with salmon, shrimp, crabsticks, cucumber, avocado, spring onion, tobiko, tongarashi and crispy.

Whether you choose rice or noodles to side with your Teriyaki choices, we highly recommend that you enjoy the Spanish twist of Oishii’s

signature seafood Paella. Steamed or fried to the offering of your choice, all rice dishes at Oishii are sided with onions, potatoes and mushrooms. If the craving of the day is noodlecentric, we recommend the Shrimp Yaki Soba, as the tangy sauce will expertly complement the crunch of the deep fried shrimp and sautéed vegetables that accompany it.

Oishii is located in Salhiya, next to Aljawhara tower, and in the seaside area of Al Shaab. For reservations, please call 6963 7195. Log on to www.oishii-kw.com for more information and follow them on Instagram @oishiikw.

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PIZZA

HUT 1

CHEF CHAT THIERRY FOEHRENBACH

Chef: Thierry Foehrenbach Restaurant: Fauchon Title: Executive Chef Q: When did you first get into cooking?

I started at the young age of 14 years.

Q: Where were you before you came to Kuwait?

Cairo. I spent around 18 months in the country before deciding to move to Kuwait.

Q: If you could choose, what would your “last supper” be?

Nice piece of meat cooked medium.

Q: Describe your favorite dish from your home country.

Baeckeoffe- a typical dish from the French region of Alsace and consists mainly of three marinated meats (beef, pork and lamb).

Q: Name three ingredients you can’t live without in the kitchen.

Salt, Sugar and Soul.

Q: What is the most important part of a sandwich?

Generosity, quality of ingredients and freshness of the ingredients.

Q: How does your personality differ inside and outside the kitchen?

I think I like the high pressure inside the kitchen during heavy operations. It’s like an adrenaline rush. But outside the kitchen I like a very relaxed and peaceful environment.

Q: What are the best and worst parts of being a chef?

I have always seen only the best parts of being a Chef. I love every bit of it.

Q: What are your passions outside the kitchen?

Good wine, good cheese, good movies. Swimming and working out.

MY STUFF

Tea or Coffee: Arabica coffee from Ethiopia (contain less caffeine) My Breakfast: Fresh Croissants My Knives: Japanese knives TOJIRO Most Overused Spice: Piment d’espelette Favorite Travel Destination: France Dream Car: Porsche 918 Spyder Favorite Food Aroma: Vanilla

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Q: If you weren’t a chef, what would you like to be?

I would have definitely become an Eboniste (denotes a woodcarver or chairmaker in French specialized in ebony. Ebony is a favored luxury wood for midseventeenth century Parisian cabinets, originating in imitation of elite furniture).

Q: What came first; the chicken or the egg?

Chicken (don’t ask me why!).

At Altejaryia Tower alsoor st, almerqab

For Orders

90091147

DINER Creamy Mushroom Burger

Turkey & Bacon Sandwich

Havana Burger

Truffle Parmesan Burger

Ramen Burger

Turkey De-Lite Sandwich

SAY CHEESE

To these 5 party ideas There’s no one way to enjoy cheese.

In fact, we can’t even decide what the best way is to enjoy cheese. While some argue that a grilled cheese is best, others will say macaroni, and though we definitely have our favorites here at The Daily Meal, we’re not biased — the more cheese the better.

Pairing Party!

Pair cheese with various drinks. Host a party where guests vote beforehand on their favorite kinds of cheese, then do some research on which work well with what beverages. Mix in some charcuterie, olives, and various types of breads and crackers and that is a party that will never end!

“Mac-Luck” There are at least 1,000 different mac and cheese recipes, and that’s just off the top of our heads. Host a “mac-luck,” where everyone brings their signature cheesy dish to show off to the rest of the party, whether it’s a recipe they learned from their mom or something out of their favorite cookbook. Crown a winner with a cheese hat à la the Green Bay Packers.

Brilliant idea — we know.

Grilled Cheese Bash Again, the possibilities are endless.

Gather up different loaves of bread, various blocks of the good stuff sliced, and all the favorite fixings like bacon, tomato, avocado, and you’re set. Don’t forget spreads and tapenades, too, like chipotle or garlic aioli for a truly unique flavor.

Fondue Fete Grab mini fondue sets and set up different stations at your party. Match different pots of cheese with appropriate dippers, like beer cheese and soft pretzels 186

and pepper jack with chorizo.

A Cheese Ball No pun intended — well, maybe just a little bit. This party will definitely push the limits of creativity. Again we find ourselves in a boundless situation. There are tons upon tons of different types of cheese balls. Some savory and some are

sweet, some are crunchy, while others are smooth spreaders. In any case, we’re sure there’s a recipe floating around somewhere in your family and with your friends, too. Round ‘em up and have guests bring them over for a cocktail party. Watch cheesy movies while you’re at it — it’s only right. source: thedailymeal.com

ZAFRAN

E A T

SHAWARMA-MATIC The future is calling The concept sounded futuristic enough: Shawarma served by robots? How can this be (I may have even camped out overnight in front like it was the opening of the next Star Wars movie)? However, the truth is, though not as futuristic as the child in me might have wanted, still remains equally compelling to the taste buds. First, all of the actual cutting of the Shawarma meat is done automatically by a machine that delivers on all the goodies that you would expect from an automated process: consistency of the cut, consistency of the amount served, cleanliness; all whilst cross-referencing in its motherboard the ever-changing circumference of the meat.

That said, it would be a real disservice to the menu overall to merely focus on such themes as the food here is worth going out of your way for. First the basics: when it comes to types of meats, they have 6 different kinds, ever spinning, in the slow-roasted manner that you only get from the Shawarma experience: beef, chicken, Turkish Doner, Tandoori, Taouk, and Kabbab. When it comes to the breads, you have your choice of Lebanese, Samoun, Saj, or a Burger bun. Lastly, for sauces they have even more varieties with 9 different basic toppings (of which you can pick 4), 10 premium toppings for a slight upcharge, and over a dozen different sauces.

Being the purists we are when it comes to such eateries, we opted to start out with the standard beef Shawarma (here called the Standdar), and work our way up to some of their more adventurous items on the menu. The first thing that you will likely notice is that you are definitely in for an upgrade from the norm with these guys; this is true both in sheer size, and the quality of ingredients. Weighing in at nearly 3 times the norm of traditional Shawarmas these definitely make a meal unto themselves. The Saj bread was wonderfully fresh, warm, and presented hot off the grill with the help of a Panini-press type melting and melding of all the inside goodness, before being presented to you.

With a playful menu that incorporates funny descriptions with wonderful and equally original flavor profiles, you are bound to find more than enough items to keep you coming back. They also indicate contests coming in the future where you can get a Shawarma named after yourself, if you can come up with an original version all your own. The real essence of what they have done though is presented an upgrade of your shawarma favorites via higher quality ingredients and larger portions, for a shawar-magical experience (yeah, that just happened).

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Shawarma-matic is located in Salmiya, Block 10, Sayed Yasseen Street. Reach them by phone on 2225 6444 or check out their website www.shawarma-matic.com. You can also follow them on Instagram or Facebook @shawarmamatic.

NOLTE

THE TEA LEAF The art of tea

We’ve always been told about the many benefits of drinking tea, we’ve shared this custom with family and friends, and we may even consider ourselves a tea-centric culture. However, at The Tea Leaf, prepare to be riveted, as your understanding of tea will completely change once you visit this tea haven located at Tala Center in Salmiya.

At The Tea Leaf, tea is a passion and a lifestyle. It is an esoteric practice that connects us with nature, enhances our wellbeing and nourishes our bodies as well as our minds. Established in 2009, this tea boutique resonates with an ambience of serenity and comfort. The moment you enter the relaxing hall, you don’t feel like you’ve arrived at a generic store. Instead, you’re greeted by the wonderful tea-expert Angie, who will be quick to settle you in and prepare a refreshing 190

cup of soothing aromatic chrysanthemum tea before she showcases the variety of the highest grades of Chinese and Japanese teas on offer at incredibly reasonable prices.

From China to Japan, the ranges of tea at the store are freshly harvested across different provinces, ensuring that the process remains as authentic, handmade and spiritual as the historic story of the tealeaves.

Our experience with Angie was enlightening to say the least. Whether you consider yourself a tea aficionado or not, a friendly consultation with her will definitely change your perspective on what you think you know about tea, maintaining a healthy outlook on life and overall wellness. You can purchase the loose tealeaves to be used in pots, or applied in reusable sachets that help you experience these fine teas even while

you’re busy at the office.

Understanding how we react to nature is a significant factor that affects how we should incorporate different teas into our lifestyles.

Even if you consume tea during the best time in which it is harvested or not, different teas surely suit different seasons. For instance green tea is best harvested during spring, known in China as the Chun Cha, and is best utilized at the time to clear the body of excess phlegm caused by seasonal allergies. Whereas the summertime naturally elicits the desire to cool the body, and a fruity white tea is best suited because it requires little heating, as leaves are left to mature at room temperature to allow the flavors of the tea leaves to develop.

For fall, find warm recluse with oolong tea from the southern Chinese province of Fujian where the most fragrant grades of Tieguanyin tea

is harvested in its varied levels of oxidations that deliver warmth. When winter strikes, a warming tea also shelters us from the cold, and here is where black tea better serves our bodies. A dark roasted tea can take the form of a semi-oxidized oolong tea or a fully oxidized red or black tea.

Angie not only guides us through the seasonal teas and how they are naturally integrated into our lives, yet she further adds that tea should never be mistaken for medicine. The ritual of preparing tea adds to the experience of drinking it, it is the practice of tea that improves our lifestyles rather than simply drinking it. From the scented chrysanthemum tea that is known to refresh the senses and revitalize the body, to a deeper and earthier Puer or Black tea that helps in enhancing circulation and aids in the digestion

of food and lowering blood cholesterol levels, we were invited to admire the true flavors of teas. Reliving the ritual of preparing tea soothes the mind, rather than emulating the practice via the soulless combination of boiling water and a generic sachet. We watched closely as Angie showcased her expertise, rinsing the elegant tea-ware, where different pots are used to prepare different teas, and showering us with a continuous flow of flavorsome teas.

Angie claims that she’s not a doctor, yet she knows how tea could help improve the lives of different people depending on their lifestyles and their needs. From diabetes, obesity, to insomnia, different teas have certain benefits that will enhance your lifestyle and assist in fighting off the challenges we face with disease. We shouldn’t consider it as a cure, yet we should integrate tea drinking into our lives;

if the Chinese have been drinking tealeaves for thousands of years, it would only be natural to carry on this tradition into our modern-day routines. The process of drinking tea alone is relaxing, so why not make your work break all the more worthwhile with a calming cup of Jasmine-infused green tea?

Once your tea craving is satiated you can also refer to The Tea Leaf boutique for all of your organic shopping needs. The store also features a wide range of hard-to-find ingredients like quinoa, oat-bran, and pumpkin seeds seasoned with green tea, seaweed leaves like Nori, and much more.

The Tea Leaf is located on the Mezzanine floor at Tala Center in Salmiya.

Please call 2573 0773 or 6073 9039 or visit www.teaculturecompany.com.

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Start your

Inter IKEA Systems B. V. 2013

IKE IKEA Restaurant working hours Week Days: 9:30 am to 9:30 pm Weekends: 9:30 am to 10:30 pm www.IKEA.com.kw - 18 4040 8 facebook.com/ikeakuwait @ikeakuwait ikeakuwait

EA at IKEA restaurant, attractive place, attractive price

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

International cuisine.

So, what’s on the menu?

Appetizer: Steamed white Cod in lemon, with asparagus and cracked pepper (on the BBQ).

Main: New Zealand tenderloin steak, fattoush salad and fresh bread and butter.

Dessert: Chocolate ice cream with crushed walnuts.

What drinks would you be serving?

Chilled water with a twist of lime.

What are you doing for entertainment?

Hiring Andrew Sweetman to provide acoustic guitar, post menu.“Heads up!” would be played prior to serving the appetizer.

CHALLENGER: Mike Campbell OCCUPATION: Co Founder Inspire Pure Fitness THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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If all else fails, which restaurant would you order in from to save your dinner party?

Edo! It’s Sushi time!

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

It’s been a while since I’ve hosted a dinner party so maybe it’s time to plan one now.

What are some of your best tips for hosting a dinner party and/or gathering?

Planning is key. Prior planning prevents poor performance.

Like any plan, it’s important to have options or alternatives, in case things don’t go as well as expected.

Ensure that you have access to all the key ingredients, and that you have provided an environment that is both welcoming and comfortable to host in. Hosting a dinner party is about creating a relaxed, yet fun, setting. Great food is always a bonus!

In order to have great food keep the following in mind: 1. Use trusted, make-ahead recipes you’ve already made at least once.

2. Incorporate make-ahead dishes that reheat well.

3. Simplify, plan ahead, then relax.

FATBURGER 1

FRESH FRUIT DONE RIGHT Chiquita + fruit bar = 100% fruit As a subsidiary of Suma Fruits International, a regional supplier of fruit to much of the retail public at large, it is no wonder that the Chiquita Fruit Bar has the freshest fruit in town. Many people know the Chiquita brand for its historical presence in the banana market. However, in recent years they have moved on to both other fruit varieties and other manners of getting them to you. With a menu that is fun and innovative, as well as more versatile than one would expect, they are poised to be your favorite drop-in to satiate that mid-shopping need to refuel.

For the straightforward juice and smoothie lover they have 4 categories: Pure Fruit, Cocktail Fruit, Shakes, and Power Smoothies. As the categories are mostly self -explanatory we shall, for now, let the names suffice. However, the one I personally tried was the Flower Power (off of the Power Smoothie menu) – a mix of pineapple, mint, coconut, and orange.

This was probably the freshest juice I have had since my last trip out of Kuwait, so to say the flavors were intense, unique, and a welcomed respite from the ubiquitous sugar and water added juices normally found, would be a vast understatement. They also do have one in-house sweetener for you should nature’s normal nectar not be enough, yet even their answer to that, is another of Mother Nature’s natural solutions—agave!

Their options of Bubble tea, which your correspondent was told is a drink for kids, only proves again that I am not completely an adult, as this may be my new favorite. A variation of Boba Tea (a Vietnamese tea that is more prevalent in parts of the states like California, due to large Vietnamese populations) but here, brought in for the fun that results from biting into them, like a fruit version of something between pop rocks and bubble gum.

These are also done in a mix-and-match manner that allows you to pick from several options of Fruit, Tea, and Bubbles for a variety of flavor combinations.

For the ice cream options, all of the selections here are lesser calorie than their normal equivalents. However, I would be doing a real disservice to just talk about how good they are for you. Texture-wise they vary between what one might think of as normal ice cream and gelato, with an occasional nod towards Icee’s. They have created some unique flavors for the local market that you cannot get anywhere else, the best of which include: Avocado (don’t be afraid-try it-seriously!), Date with Walnut and Banana, Banana Coconut, Apple Mint, and Mango.

The Chiquita Fruit Bar is located in the Souk – The Avenues. Find them online at www.chiquita-fruitbar.com or follow them on Twitter or Instagram @chiquitabar_me.

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FATBURGER 2

TASTE OF VIENNA

The iconic Manner Wafer, since 1890 When Josef Manner started his now legendary confectionary dynasty in 1890’s Vienna, he did so with the ambitious dream of supplying “chocolate for everyone.” It remains a mantra that the company promotes to this day, via their variety of inventive products which are often designed to accommodate our modern on-the-go lifestyle (such as the delicious Cubi-Doo). To this day, the Manner company still produces their sweet delicacies in the heart of Vienna according to the finest of their original recipes. The manner wafer specifically, still remains one of their most popular products they sell worldwide.

One of the early decisions of Josef Manner I, which would prove to be quite a wise decision indeed, was to pack all of the company’s products in their now iconic pink, and label them with his name in blue. From that time until now, it is often this color that is associated with Viennese sweets– which is also known as “candy pink” in Austria. This unique combination still proves to be an eye catcher on the sweets shelf!

Since 1890 the Manner family have been producing high quality wafers and it remains their calling card to this day. Five layers of crispy, paper-thin wafers and four layers of the finest hazelnut-chocolate-cream filling with 12% hazelnuts culminate to make up the famous Manner Original Neapolitan that has been the best-seller in the Manner product range for decades. This product has become synonymous with the highest quality wafer production, and has at this point reached cult status in Austria, and made the brand popular far beyond its home country‘s borders.

At present, Manner is exporting to more than 50 countries all over the world. In 2012, their export quota reached 57.4% of their total business. Their most important export markets outside of Western Europe are the 198

USA, Russia, and the Middle East and North Africa. And true to their reputation, Manner remains the number one wafer brand in Austria, Germany, and Slovenia.

Manner’s most valuable treasures are their secret original recipes. The task is not only to preserve these sweet traditions, which they do with pride, but also to translate them according to the evolving palates of modern life. For this reason, they constantly develop new products to match the current trends of the sweet teeth around the globe. The latest successfully launched product is the Manner Whole Grain Wafers with 30% less sugar. In keeping with their on-the-go items, they also have the Manner Cubidoo, Manner Minis or

Manner Picknick Sticks!

What makes Manner cocoa and chocolate so unique is the in-house production from the cocoa bean. The delicate flavor and high creaminess are achieved through special roasting, fine grinding, and several hours of clenching of the cocoa beans. The chocolate quality label stands for the highest quality of Manner chocolate! Manner Wafers vary from Neapolitan, Dark Chocolate, Vanilla, and Caramel Crisp, to Whole Grain, demonstrating the trend of providing healthier options for their customers.

You can order Manner Wafers now from www.roomserviceq8.com or phone 6588 2288.

FATBURGER 3

@fatburger_kw

@ fatburger.kw

@ fatburger_kuwait

ANAAR CATERING

Persian fine dining at your door

Anaar Catering represents an accomplishment, while reflecting a deep passion for Persian cuisine epicure Faridah Bakhtiar. Faridah celebrates a lifelong ambition and desire to share recipes from her family’s native region of Bakhtiari that have been passed down through generations, and which she prepares regularly for her family and close loved ones.

In wishing to portray her vision for how Persian food should be perceived and consumed, she decided to take on the idea of creating a Persian cuisine-catering concept that communicates recipes that extend beyond the expected. We all love our Chelo and Kebab with ample servings of Ghormeh Sabzi, but an indulgent lunch date with Faridah will swiftly make you embrace imaginative flavors that will tantalize the senses. That’s the beauty of Persian cuisine: Every town, urbanized or remote, has its own recipes and, where Faridah 200

is concerned, showcasing a different side to Persian cuisine represents Anaar Catering at its core. She adds, “To me, cooking was never about mixing ingredients together or feeding someone. It is about passion, nourishing and caring. Wholeheartedly, when cooking, I think of the people who will be eating my food. I want to give them a piece of joy, a real taste of Persia.”

You will love the entire catering menu, starting with the brand’s chosen emblem that is the pomegranate. Faridah explained to us that Anaar literally translates into ‘pomegranate’, and this heavenly fruit is considered the magic touch of Persian cuisine. The head kitchen, or Faridah’s home away from home, is an ode to this amazing fruit, artfully depicted throughout the store via paintings, the cushion fabrics and even the walls. She further adds that ‘Anaar’ symbolizes abundance and fertility, and was,

and still is, prominently depicted in Persian art and poetry.

The detail in which the food is prepared immediately conveys a sense of home, as Faridah is personally involved in every detail from the dish’s conception to its final presentation. Your food is freshly prepared for delivery, so we organized a cozy bazaar gathering at one of our writer’s homes to try out Faridah’s special menu.

As we mentioned earlier, Faridah is on a mission to introduce different Persian dishes to the local Kuwaiti palate, and she goes about doing this by sending out additional samples with regular orders. For our tasting session, our meal began with that ever-soaddictive Persian bread and a vegetable or sabzi platter. We needed to practice restraint, as what followed was a splendid selection of appetizers that dominated our taste buds. The bread kept flowing; only to accommodate our

E A T

constant dipping into the refreshing gently smoked and charred eggplant sautéed with garlic and onion, also called Mirza Ghasemi along with the Bourani Esfenaj, a zesty blend of sautéed spinach, onion, yoghurt and garlic. To accompany these dips, we dove right into the homemade Torshi (pickles), artfully prepared from old family recipes. Every bite into the Torshi selections bursts with incredible flavor, we highly recommend that you always double up on this signature item when you come to order your Persian feast. Another item that captured our attention was the Koufteh, an aromatic mixture of rice, meat, split peas and herbs. This large meatball-like mixture is stuffed with prunes, wild Barberry (zereshk), fried onions, walnut and slowly cooked in tomato sauce. The end result: addictive. Each Koufteh was rich in flavor, complex in texture and would make for an amazing new Persian appetizer to add to your list of favorites to

order from Anaar Catering.

The fact that we still practiced restraint with the appetizers is a point worthy of mention, as what came after the appetizers involved the bazaar team literally fighting for their biggest share of the main course dishes. Mind you, the portions are abundant, but naturally, we became greedy. From the different variations of Chelo, to the Albaloo Polo Ba Gelgeli, also a type of rice cooked with sour cherries and meat balls, it was a matter of every man for himself. We devoured plenty of Koubideh, widely known as Kebab, but seasoned by Faridah for a unique flavor, boneless tenderized cuts of chicken infused with a saffron marination, and veal fillet in a signature Anaar sauce. We also ordered Fasenjan, one of Faridah’s personal favorites, and one that we never knew existed in our locale of Persian restaurants. With slowly cooked chicken, enrobed in a rich grated

walnut and pomegranate paste, we wished that we had ordered a second serving.

Besides the delightful surprise that was the Fasenjan, we also sampled different variations of a Persian delicacy called Tadig, which consists of the crisped rice taken from the bottom of the pot in which different rice types are prepared. Tadig is only delivered upon request, so make sure to add that to your order when you call Anaar Catering.

For dessert, Anaar Catering offers plenty of options to choose from. However, we highly advise you to try out a refreshing Faloudeh Shirazi, cold thin vermicelli noodles made from corn starch mixed in a semi-frozen syrup made from sugar, rose water and lemon zest.

Anaar Catering is located in Al Khaled Complex in Salmiya. Please call 2566 3666 or 9006 7676 for orders and delivery, or visit www.anaarcatering.com.

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SHAKE

SHACK

CHEF CHAT LOUIS KENJI HUANG

Chef: Louis Kenji Huang Restaurant: Maki Title: Group Executive Chef Q: When did you first get into cooking?

When I was a young kid, around 8-years-old, I was living in Japan and was fascinated by traditional Japanese cooking methods, especially where seafood was concerned.

Q: Where were you before you came to Kuwait?

I was in Las Vegas, Nevada, USA. Q: If you could choose, what would your “last supper” be?

A selection of special chef sushis and sashimis from Maki.

Q: Describe your favorite dish from your home country.

Freshly caught fish with wasabi and olive oil.

Q: Name three ingredients you can’t live without in the kitchen.

Black pepper, salt, and Japanese spices.

Q: What is the most important part of a sandwich?

The bread and the meat are both equally important.

Q: How does your personality differ inside and outside the kitchen?

Inside the kitchen I am very serious and systematic; I have no place for error. Outside the kitchen, I am laid back, fun-loving, and definitely less serious.

Q: What are the best and worst parts of being a chef?

The best part is being able to create dishes that put a smile on my patrons’ faces. There is no worst part for me.

MY STUFF

Tea or Coffee: Coffee My Breakfast: Eggs over easy, medium My Knives: Special hand-crafted sushi knives Most Overused Spice: Togarashi Favorite Travel Destination: Las Vegas Dream Car: 1967 Mustang GT. Favorite Food Aroma: Japanese spices

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Q: What are your passions outside the kitchen?

Travel and watch collecting.

Q: If you weren’t a chef, what would you like to be?

Restaurant owner.

Q: What came first; the chicken or the egg?

The chicken of course. Someone had to lay the first egg!

LOVE

COFFEE

FOOD

CAFE SUPREME

Salmiya

Fahaheel

Hawalli

Bustan Mall

AL Kout Mall

Safat Tower

Cafesupreme.kuwait

CafesupremeKW

@CafeSupremeKW

Airport Sheikh Saad Al Abdallah

For your delivery call: 2 575 88 50

NEW KITCHEN MARVELS

New finds for the kitchen, or a brand new one altogether!

FERRIS WHEEL SPICE RACK

KITCHOO COMPACT KITCHENS

Find your herbs and spices at the swish of a hand. This highly practical spice rack allows you to browse your herbs and spices quickly and with no fuss. Simply spin the spice rack to locate the jar you require, either to use or to check how much you have left, without having to reorganize your cupboard. The jars can be refilled when empty and have an easy pour and sprinkle lid. Ferris Deluxe has a hand finished bamboo frame to add a touch of luxury and is sold with 15 pre-filled spice jars.

Retail price: 30 KD.

Studio-apartment dwellers, this is your hallelujah moment. Behold the Holy Grail of compactness: Kitchoo Compact Kitchens, a collection of mini kitchen units that cover all bases by including microwaves, dishwashers and stovetops, sinks, and, of course, mini-fridges. Made of real wood and stone, each kitchen boasts an ultra-sleek, modern feel and packs utility behind every seemingly vacant drawer and cupboard. Understated enough to pose as a regular wall unit, yet ridiculously easy to incorporate into any décor, this brilliant yet simple innovation is an answer to the needs of individuals in cramped spaces for whom all that fridge space is unused.

Retail price: 1340 KD.

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KITCHEN TECH

VEGGIE COOKING BASKET BY DREAMFARM

SMART TOOLS BLUETOOTH SPEAKER & KITCHEN STAND SET

Veggie Cooking Basket by Dreamfarm has a unique wall design that squashes down to fit any sized pot, keeping the pot lid on tightly to cut steaming and boiling time. Easily boil, steam and strain any vegetables in your veggie-cooking basket - one tool means less mess and less to clean up. Handles pop into the air so you can easily take it out of the hot water and leave it on the sink to strain before serving straight onto your family’s dinner plates.

Dishwasher safe; premiumgrade silicone is heat resistant to 260-Degree C/500 degree F. Retail price: 7 KD.

The Smart Tools Bluetooth Speaker & Kitchen Stand Setdesigned and developed to make it easy for you to watch cooking videos, search for recipes, listen to music and even video chat while you cook and entertain.

This two-piece set includes Williams-Sonoma’s Bluetooth Speaker and Kitchen Stand for expanding the versatility of your iPad in the kitchen— or anywhere in your home. Speakerphone capability, a built-in rechargeable battery and two USB ports for convenient charging of your device.

Stand and Speaker have nonslip silicone bases for stability and a premium brushedmetal finish that’s easy to clean.

Retail price: 67 KD.

source: thefancy.com

NINO

ZAATAR W ZEIT

A new look and menu options that make a classic, even better

Located in the Menus Complex is an old favorite in the Middle East, Zaatar w Zeit. The franchise is best known for its mankousheh, and loved for its variety of Lebanese food. With this location, they have given the restaurant a fresh look, and taken their motto “taste the simple pleasures” a step further.

Whether you are headed in for a great lunch of pizza and wraps, a simple snack of zaatar mankousheh, or just a coffee, the venue and menu selections at Zaatar w Zeit has something for everyone.

The sunlit dining area is equipped with booths and tables for intimate or large parties. You can transform yourself to another time in Lebanon through the wall to ceiling photographs of scenes from Hamra.

Or simply enjoy a dessert with the ocean breeze in the large outside eating area.

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Whatever your reasons to check out this spot on Coastal Road, you will undoubtedly notice the clean, organic feel. Wooden tables, a chalkboard menu and wooden barstools at the main counter give the feeling that you aren’t just in another restaurant in Kuwait, but that you are about to get “fresh wholesome goodness in every bite,” as promised.

We sat down with Operations Manager Tony El Haddad to talk about the new menu.

“I’ve been with Zaatar w Zeit for 10 years now, it’s a part of me and I feel like it’s my own brand,” he said.

El-Haddad is hard to pin down, as he moves from branch to branch to ensure that every ingredient is properly prepared, and the taste is never compromised. As the company grew, he says, times change as do people’s dining habits. He recognizes, as a health-nut

himself, that healthy is the way to go.

Enter the incredible chef Mohamed Daher, an 8-year veteran of the concept.

His excitement about the new additions was evident as he practically danced around the table while explaining what they had to offer. When the food came, it was clear why.

We started with the basics, revamped chicken sticks with a honey mustard dip and the old favorite, 3 cheese sambousek. The chicken sticks were so good, we decided to spring for the halloumi sticks too, and we were not disappointed. They had the perfect blend of melted cheese with spiced breading, without being overrun with oils.

For those health-nuts that won’t touch a fried stick with a ten-inch pole, fear not.

Chef Daher perfected the tuna salad with their new Zooza Salad, and it’s just one of

eight on the menu. The baked potatoes, white beans, a boiled egg, corn and black olives on a bed of lettuce are topped with tuna and dressed with a mustard vinegar that screams fresh in your mouth.

The new menu additions are even old favorites taken to new levels. Love baked potato? Craving cheese fries? Then you should definitely try the Potato in the pan.

Served in a hot cast iron skillet, the sliced baked potato can be dressed with cheese, and a choice of (one or all) four meats: bacon, beef ham, turkey or a Frankfurt sausage. Make it as healthy as you want, or indulge for the day, either way it’s amazing with their homemade zaatar sauce.

The personal favorite of ours, and Chef Daher’s, was definitely the veggie pizza. The thin crust made of soft dough creates the perfect base for the fresh

ingredients. It’s piled high with zucchini, mozzarella and feta cheese, olives, green peppers, fresh rocca and onions on a bed of pesto and a drizzle of olive oil.

For those of you who are a little bolder with your taste buds, and love the spice, the Spizy Chicken is definitely the wrap for you.

This marinated chicken is wrapped in melted cheese, with sautéed peppers, spinach and onions and a bit of their homemade spicy sauce. Want to calm down the spice?

Try their new local fresh squeezed apple, orange, carrot or lemon juice.

You should always leave room for dessert, but with Zaatar w Zeit’s desserts in a cup you can take it home to enjoy later. Their dessert menu boasts of vanilla custard, a specialty tiramisu, chocolate mousse and the favorite chocolate banana wrap. We sprung for the strawberry

cheesecake and didn’t regret it one bit.

This traditionally heavy dessert was as light as a mousse, yet still as creamy as a New York Cheesecake, on a light graham crumb bed; with a thin layer of strawberry sauce, it was the perfect end to a delicious meal.

The chefs and people at Zaatar w Zeit have shown the restaurant industry what it takes to go from a small bakery in your hometown to a regionally recognized fast urban dining establishment. By connecting with their customers, and delivering consistently fresh and healthy foods they are sure to be a favorite in the region for years to come.

Zaatar w Zeit is located in the Menus Complex off the Coastal road in Abu Halifa.

They can also be found in The Avenues, Marina Crescent, Shamiya Mall and AUM. To contact them call 180 0333.

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PIZZA EX

XPRESS

WORLD’S BEST POP-UP RESTAURANTS

Temporary eateries set in intriguing places offer the best new way to eat.

In the last few years, pop-up retail shops, salons, art galleries and bakeries have taken over hotel lobbies, train stations and department stores. But none of them have had the zeitgeist-y appeal of pop-up restaurants. Equally loved by restaurateurs and diners—and especially embraced by bloggers and tweeters—they are having a moment.

The results are as delicious as they are profitable. The food tends to be less constricted and edgier. The chefs are younger, the stakes are bigger and there’s more money to play with. Diners ultimately reap the rewards, and the only challenge is booking a table before they all sell out.

Below are a few of the World’s best: Fondue Tram, Zurich, Switzerland Hop aboard Zurich’s steamy fondue tram, a seasonal pop-up stübli that runs from October to March along the city’s actual tram routes, whizzing past Christmas markets, Lake Zurich and the city’s charming altstadt (old city), leaving a lingering waft of Gruyère in its wake.

Two trams operate, and each seats up to 42 guests; fonduetram.ch.

FoodLab, San Francisco, California FoodLab, the restaurant section, offers a rotating roster of pop-up ideas, which have included everything from a chicken-and-waffles restaurant to a Farewell to Foie Gras dinner to commemorate California’s ban on the delicacy. The chefs range from the wellknown to the merging; ffoodlab.com.

The Cube by Electrolux, London, England The haute designer pop-up, which has had stints atop the Parc du 212

Cinquantenaire in Brussels and Milan’s Piazza del Duomo, most recently planted itself at the top of London’s Royal Festival Hall, offering 18 guests views of London’s classic sights (Big Ben, the Thames, Parliament). Six handpicked Michelin-starred chefs from the British Isles; electrolux.co.uk.

The Secret Teacup Pop-Up, Yorkshire Dales, UK The Secret Teacup pop-up is housed in an undisclosed “ramshackle farmhouse” near Clapham, located in the bucolic Yorkshire Dales. The menu includes sandwiches made with local ingredients like eggs from the organizers’ chickens, honey from their beehive and produce from their garden. The spot is an excellent way to get a taste of British tradition; secretteacup.co.uk.

Tali Wiru, Ayers Rock, Australia Not all pop-ups are urban, and not all of them are inside. This particular one Down Under offers a special outback experience. A “restaurant without walls” is the setting, and a red-sand desert with spectacular views of Ayers Rock (known also as Uluru) is your dining room. The experience includes transportation and starts with Champagne and canapés around a fire pit; ayersrockresort.com.au.

Dinner in the Sky, Brussels, Belgium Diners strapped into their seats at a crane-hoisted dinner table dangle 150 feet in the air, peering above (depending on the city) iconic sights like the Eiffel Tower, the Vegas Strip and Edinburgh Castle. It sounds more like a themepark roller coaster than a top culinary experience, but many diners say Dinner

in the Sky is more than just a gimmick—it is a memorable and suspenseful meal. The Brusselsbased pop-up has had successful stints in cities across the world, including Rio, Jeddah and Jerusalem; dinnerinthesky.com.

Gochiso, Tokyo, Japan Though the pop-up concept has been a bit slower to reach Asia, this homegrown collective of young chefs and foodies in Tokyo jumped on the bandwagon, offering meals that play up the artiness of food. Like many pop-up restaurants, it keeps its locations secret, but has appeared in places like school cafeterias, galleries, Japanese tea gardens and even weddings, all the while elevating the food status of ordinary locales; facebook.com/pages/gochiso-pop-up. source: departures.com

SMASHBURGER

HAUTE DOGS Must try hot dogs

PHAAL DOG Brick Lane Curry House

New York Skip the curry ketchup synonymous with German sausages, and instead get down Indian-style with this restaurant’s intensely spicy Phaal Dog, touted as the hottest hot dog in town. How does it get such a superb heat? Well, it starts with Brick Lane’s famous phaal curry, which incorporates eight of the world’s hottest chiles including the Bhut Naga Jolokia, which the Indian military uses to make tear gas. In fact, this curry proves so spicy; the chef has to wear a gas mask while cooking it. From there, the chef pumps this sauce into a snappy chicken frank, plops it into a whole-wheat hot dog bun and serves it up with a sprinkling of onions and crisp peppers.

PERRO CALIENTE Cantina Bar

Minneapolis, Atlanta, New Jersey At Cantina Bar, launched recently by mini-chain Rosa Mexicano in Minneapolis, Atlanta and New Jersey, they not only have some of the same great dishes as their sister restaurants, but here they serve the Perro Caliente, aka the Mexico City Hot Dog. This dish consists of an all-beef hot dog that bursts with melted, gooey Chihuahua cheese. But wait, that’s not all.

While the sausage is stuffed with queso, the outside gets wrapped in bacon. Then they serve it on a roll with pico de gallo, onions, jalapeños and fresh avocado.

DOWNWARD DOGS The Corner Office

Denver No, the name of this scrumptious hot dog doesn’t have anything to do with yoga or contorting your body into a strange position, unless that pose involves your hand bending toward your mouth. Instead, this construction by chef Rich Byers is less yoga and more Japanese street food with an international spin. Each order consists of two Sabrett dogs, Japanese mustard, kewpie mayonnaise, sweet soy sauce, eggplant, nori and homemade cucumber tsukemono, aka Japanese pickles. All of this comes on a golden split-top bun and with a side of buttery fries tossed in ghee and salt.

CALIFORNIA DREAMIN Underdogs

Philadelphia Okay, so the title of this dog is in conflict with where it’s from, but after one bite of this haute dog, you will be longing for the West Coast too. With fresh diced avocado, bright tomatoes and a tangy lemon-mustard vinaigrette resting atop a 100% beef big boy, everything about this dish screams California. Of course, this sausage shop has even more gourmet hot dogs, including the Georgia Bulldog topped with pepper hash and mustard BBQ sauce, and the Thai-style dog with spicy peanut sauce and green papaya slaw. The best part is, they also offer vegan hot dogs and gluten-free rolls, so you can bring any of your friends.

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source: blog.zagat.com

The Art of Tea

EAST INDIA TEA COMPANY Allow us to indulge you‌ The Avenues, Phase III, The Mall (North), High Street Tel: 22200741

Fine Tea

Gourmet Coffee

www.eicfinefoods.com

Chocolate

Biscuits

Jams

Accessories

DINER

Kuwait’s first Ramen Burger

When Keizo Shimamoto’s ramen burger debuted in NYC, frenzied New Yorkers queued up hours ahead to get a taste of it, and it was hailed as the foodie event of the season.

Shimamoto’s ramen burger is an Asian twist of the American classic, with noodles in place of the buns, a soy-based sauce instead of ketchup, and arugula and scallions standing in for lettuce, tomatoes and onions, but the finance professional-turned-chef is not the originator of the idea. It already existed in Japan, in Fukushima Prefecture particularly.

Apparently, Shimamoto’s ramen burger stands out in terms of substance and quality.

However, all that is on a different continent.

In K-town, local boys, high school buddies and co-owners of Diner restaurant, Amer Al Najdi and Fahad Al Ibrahim, figured with the entire burger fad going around that Ramen Burgers were just the distraction localities needed.

Prior to opening their own joint, Amer and 216

Fahad enjoyed visiting different restaurants and constructively critiqued them. Fahad, apparently, is quite the ‘burger’ expert, and Amer, a homecook. The visits sparked them to come up with a restaurant concept and start thinking about how they could make it happen. In the summer of 2012, they started a blog ‘elderwaza. com’ that landed them into a 2-day cooking competition called Project-X for bloggers, which – to their surprise and amusement – they won.

“I had taken a few classes at Chef Boutique, and that’s how we got enrolled in the cooking competition,” explained Amer, recalling how terrified they were when they actually faced other competing bloggers. However, it was during Project-X that their received the drive they needed to start making their restaurant concept a reality.

“Cooking is my hobby,” reveals Amer. “But Fahad has a passion for food, he loves to eat.”

And so the pair make a great team –one with

the taste, and the other with the innate skills to make it happen.

Diner, which is neither conventional nor retro, opened in September of 2013. Like most people, I was driven there by curiosity – to try the ramen burger, and see for myself, if the ‘noodles really did stay together’. I mean after a lifetime of having the very-American burgers, it is only natural to wonder about the credibility of a ‘bun-less’ burger, right?

Amer was very modest when recounting their ‘ramen experience’, and the few disasters that it entailed. Since no one is privy to Shimamoto’s secret (as to how he congeals the noodles), the duo followed the most popular idea that’s going around, which is using eggs to bind the noodles. A few trial and errors later, they managed to get a decent ramen burger on a plate.

The final fare, as expected, generated mixed responses. Some liked it, while others

E A T

simply disliked it. The ones that disliked it said it felt ‘awkward’, or it was the taste of eggs that put them off. A few could not make up their mind at all. But I think it just needs a little getting used to.

Personally, the first thing I uttered when I laid my hands on it was, ‘No, the noodles don’t slither!’ As relieving as that was, the taste did not disappoint either. The noodles held their own, although it was a little bland and I would prefer more spices to counterbalance the taste of eggs; the cheddar and sriracha-mayo sauce gave it layers of flavor; and the seasoning in the beef patty was tasty and well done.

Diner is not just ‘another burger place.’ It is an open cuisine concept, and the owners did not want to restrict it to any cuisine in particular. The décor is minimalist and uncluttered, and the furnishing is light and woody. A bar style eating counter with highchairs, two tables placed inside for those who

prefer intimacy, and a few set outside (in what is going to be a food court) complete the little unit. Equally simple is Diner’s menu, with just five kinds of burgers, a couple of sandwiches, house cookies, and a few side-kicks. The only downside, as I see it, is lack of parking space for tower visitors at present.

Besides the Ramen burger, Amer suggested I try out the Havana and Parmesan Truffle Burgers, too, which as it turns out, were light, owing to the fluffy potato buns they use, and non-greasy.

The Havana Burger is a Cuban burger, consisting of a beef patty topped with crispy shoestring fries and a very delicious Havana sauce. Amer moderated the flavors to meet local taste buds, and it is currently their best-seller. Parmesan truffle burger is inspired by Fahad’s food-memories from the United States. The beef patty is clubbed with roasted tomatoes, sautéed mushrooms and

truffle mayo, instead of regular mayo. On the side, I suggest you go for the Andalouse Fries or Sriracha wings, but I hear the Monster fries are very popular, too.

While the jury is still out on Diner’s Ramen Burgers, they are definitely worth a try, if only for the novelty of having one. The owners are keeping a track of the feedback based on which they plan on improving the ramen burger until it becomes their trademark. So, drive over or order in the comfort of your home, and give your advice freely.

On a side note, now that I’ve had a ramen burger, I do wonder how the NYC one tastes.

Traveling, anyone?

Located in the basement of Al Tijaria Tower, Al Soor Street, Mirgab, Diner is open from 1.30 – 10.30 pm. For orders call 9009 1147 or for more information visit their website www.dinerkw.com.

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NOODLE

FACTORY

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

If it’s last minute with stuff I have at home, I don’t think I would have a specific cuisine tagged to it.

So, what’s on the menu?

Appetizer: Melanzane alla Parmigiana and Tomato and Mushroom Bruschettas Main: Pan-Seared Scallops served with spinach tossed in soya and garlic (super quick) and Oven Baked Salmon with basil leaves and parmesan cheese.

Dessert: KDD LuLu Ice cream because my freezer is always stocked up with it. It’s the best thing ever!

What drinks would you be serving?

Sodas and homemade lemonade…

CHALLENGER: Nikita Kohli OCCUPATION: Hospitality & Marketing Manager THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What are you doing for entertainment?

Showing baby videos of myself. No not really.

Pictionary or Twister, then maybe Kings later! A night with games is always fun!

If all else fails, which restaurant would you order in from to save your dinner party?

If it has to be fancy I would order from Taal. No, I am not being biased here but the food really is delicious and delivery is efficient and I’m sure of the quality.

If it doesn’t really matter I would order a bunch of pizzas from Pizza Hut, all with extra cheese and extra sauce!

Yum! Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

No it never has. But if it were to happen and if I was to be in such a situation I think it would be fun.

What are some of your best tips for hosting a dinner party and/or gathering?

Work with recipes you’ve already made at least once.

Don’t stress, don’t panic, just have fun. The more nervous you get the more things tend to go wrong.

THE KITCHEN

Talabat.com

Order online through or By Phone: + 965 22639814 /5 www.thekitchen.com.kw

‫ ﻗﻄﻌﺔ‬،‫ﺍﻟﺸﻌﺐ ﺍﻟﺒﺤﺮﻱ‬ Shaab Al-Bahri, Block 8, Golden St., Bldg. 47

7 BENEFITS OF COFFEE It helps in the prevention of diseases A study done by researchers from Harvard showed that taking 1 to 3 cups of coffee each day could be a health benefit; it reduces the risk of diabetes significantly.

Additionally taking 6 or more cups each day will even reduce the risk further. This study revealed that the formation of the Parkinson’s disease can be decreased by up to 80% and the risk of cancer of the colon can be reduced by 25%. The study also revealed that women who take 4 or more cups could decrease chances of getting breast cancer by up to 40%.

It gives you a better performing work out Before any exercises at home or at the gym, you can drink a cup of coffee. This coffee will release endorphins in the body in a few minutes. The releases of these endorphins enable your body to be in a better mood and give you the urge to work out. They will increase the performance and help you work out longer and harder altogether. For better performances in you exercises, a cup of coffee will definitely take you there.

It gives you better health A cup of coffee has more than one thousand anti-oxidants. These antioxidants are important for your health in many ways. They can lower the inflammation that is caused by arthritis and get rid of toxins, which cause specific types of cancers. They also neutralize free radicals, which can lead to the gaining of weight. More anti-oxidants in the body make the body feel and look better both in the inside and out.

It gives you a longer life span A study carried out by the National Cancer Institute revealed that people who take coffee often are more likely to 222

have longer lives than those who do not.

As much as the reasoning behind this theory is not clear, many scientists claim it’s because of the anti-oxidants found naturally in coffee.

It can make you smarter Coffee does not only keep you awake, it can make you smart too. Caffeine, which is the main ingredient in coffee, is a stimulant. It is the most consumed psychoactive component in today’s world. Caffeine blocks the effects of the inhibitory neurotransmitter, which is called adenosine. This blockage increases neuronal firing inside the brain and causes the release of other types of neurotransmitters. This leads to a net stimulant effect and improves the brain and mood.

It is good for the liver Studies show that the caffeine present

in coffee aids the liver to regulate itself.

Regular consumption of coffee can reduce the risk of getting liver cirrhosis, liver cancer or even liver failure. It also reduces the risk of alcoholic cirrhosis.

These benefits do not extend to the other caffeinated drinks and tea.

It reduces the risk of gout Gout is a very painful; condition that can occur to anyone at any age. It affects the joints and results to immobility for a long period of time. Consumption of coffee can reduce the pain felt and soothe this condition. Studies show that women who take coffee regularly decrease the risk of developing gout.

This is because of the anti-oxidants in the coffee that reduce the insulin in the body. Reduction of insulin brings down high uric acid levels, which are the cause of gout. source: fitnea.com

JUMEIRAH OLIO

CHEF CHAT GERGES JUBRAN

Chef: Gerges Jubran Restaurant: Burj Al Hamam Title: Executive Chef Q: When did you first get into cooking?

It was in my early twenties when I first pursued my passion to be in the kitchen.

Q: Where were you before you came to Kuwait?

I did spend some time in Saudi Arabia and the GCC and I’ve been residing in Kuwait for the last seven years.

Q: If you could choose, what would your “last supper” be?

It’s hard to choose as I like all kinds of food and just hearing the question gets me thinking of the things that I’d like to cook the most. If I had to choose, it will be something that reminds me of my mom and the things she used to cook for my brothers and me.

Q: Describe your favorite dish from your home country.

Shish Barak has to be my favorite dish ever. It’s quite difficult to make but it’s an outstanding dish as it has two main components: Laban infused dumplings with minced meat that’s prepared with mint and garlic sauce.

Q: Name three ingredients you can’t live without in the kitchen.

Spices, meat and olive oil.

Q: What is the most important part of a sandwich?

The last bite!

Q: How does your personality differ inside and outside the kitchen?

I am a totally different guy inside the kitchen with a strong personality: I shout, I laugh and I show my feelings. Outside, though, I am completely shy.

MY STUFF

Tea or Coffee: Espresso Ristretto My Breakfast: Toast and jams My Knives: Victorinox Most Overused Spice: White pepper Favorite Travel Destination: Europe Dream Car: Bentley GT Favorite Food Aroma: Saffron

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Q: What are the best and worst parts of being a chef?

The worst part is working long shifts and during holidays when everyone else is celebrating. The best time is when I cook something and I receive a good word from the people enjoying it.

Q: What are your passions outside the kitchen?

Believe it or not, I don’t have any other passions outside my cutting board, my knife and my cooking pots, but I do like to get to read a nice book or spend some quality time with my son Mark.

Q: If you weren’t a chef, what would you like to be?

I don’t know really, I have been in this business for 20 years and it’s hard to picture my life going any other way.

Q: What came first; the chicken or the egg?

You tell me, I think they are still studying this question.

CONTAINER 75

MAGNOLIA BAKERY Seriously sweet!

From its cozy street corner location in the heart of New York’s West Village to the elegant Hamra Luxury Center, Magnolia Bakery invites us to try its classic American baked goods, vintage charm and inviting atmosphere. Like its original home, you will find it comfortably nestled in the corner of the first floor; where the only view you want to enjoy is the splendid array of delicious desserts on display, while the friendly staff freshly bakes and creatively decorates cupcakes, cakes, muffins, pies, and much more!

So what is the story behind Magnolia Bakery’s rise to fame and delicious sweets?

With more than 120 fresh, handmade menu items with superior customer service, what’s not to love?

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From fresh fruit pies, delectable cakes with fresh icing, cheesecakes rich in flavor, whoopee pies, cookies, and that banana pudding, this bazaar editor promises an indulgent session of sweets like no other.

We didn’t think we had it in us to try everything, yet everything we tried! Let’s be honest, passersby and surrounding spectators could have easily thought that we were emotionally eating after a bad breakup. Our tables, yes, tables, were constantly filled with delicacies that were too good to pass by with one simple taste.

When it comes to the cakes at Magnolia Bakery, it’s all about choosing your favorite type of icing. From fluffy and creamy meringue, rich buttercream, whipped cream, to cream cheese icing, the flavors are endless. For

instance, we sampled a smaller version of the specialty cakes, White Out, a supple sponge chocolate cake with meringue icing and cake crumbs.

The cheesecakes, however, are not to be underestimated at Magnolia Bakery; they are rich with flavor yet light as air! We tried the Pumpkin Pecan with a Ginger Snap Crust, along with the Red Velvet with a Chocolate Cookie Crust.

We also sampled the Apple Double Crust pie, piled high with chunky pieces of apple bursting with flavor and a touch of cinnamon.

The pièce de resistance, is the deliciously sinful and famous banana pudding; with layers of vanilla wafers, fresh bananas, and creamy vanilla pudding. Resisting the urge to order a massive bowl of banana pudding for takeaway

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was a commendable feat by our team, to say the least.

If, unlike us, you’re simply stopping by Magnolia Bakery for a small bite to satiate that sweet tooth, then perhaps a better fit would be the Double Fudge brownie, or the zesty Lemon Bar. Because we’d chosen a large selection of desserts, this is where the fun began. Taking the chocolate icing off a single cupcake and mixing it with the Lemon bar? Deliciously genius!

Then, the age-old question begs to ask itself: Muffins versus cupcakes? It’s like Sophie’s Choice! We highly recommend you always respond with diplomacy, and naturally choose both! The different flavors and toppings alone are enough reason, from classic chocolate in vanilla cupcakes with

chocolate or vanilla icing, and other flavors like carrot, German chocolate cake, caramel, banana and a devil’s food Truffle cupcake with white chocolate or chocolate filling covered with a velvety chocolate Ganache.

After the scintillating seduction of sweets, there follows an incredible craving for something salty! For this, Magnolia Bakery also offers a savory menu to balance out the sweetness. Whether you choose to indulge in creamy Eggs Benedict for breakfast, or to the ode to all things Americana that is a Denver Omelet, breakfast is a feast for the senses.

There are also a variety of sandwiches, where we madly fell in love with the cheddar and Brie classic grilled cheese sandwich. With a decadent pasta menu and a stunning salad selection, you might want to come hungry,

because another dessert craving will swiftly follow this sensational savory menu.

Don’t forget to enjoy your desserts at Magnolia with their signature teas, coffees, and hot cocoas, and you can always place that indulgent takeaway order as you’re having dessert! You can also choose Magnolia for weddings and events, as they specialize in cupcake trees and unique dessert tables to add a different sweet touch to any event with your own personalized design.

Magnolia Bakery is located at the first floor of Al-Hamra Luxury shopping center. For more information, find them on Twitter and Instagram @MagnoliaKuwait, or Facebook: Magnolia Bakery. Please call 2227 0285 for delivery orders or more information.

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GET ROWDY

Taco shop brings the freshness The first thing you will notice when walking into Rowdy Taco in Mahboula, is their commitment to a fun atmosphere and overall cheeky-playfulness that has quickly become synonymous with the brand itself. However, a closer look begins to reveal the in-process legacy being built at the company behind the brand: a carefully crafted attention to detail by people who whole-heartedly live by the food they are serving you. Such intertwined destinies are evidenced at the most basic roots of the restaurant: all fresh ingredients, all in-house preparation, all the time! This 24-hour dining experience is serving up taco favorites, quesadillas, salads and more, at your convenience.

For the breakfast tacos, served all day mind you, they have 6 different egg and meat variants that will get you going in the morning. Both the veal jalape単o sausage with egg and cheese, and beef bacon were delicious. Also not to be missed is the in-house prepared fresh beef variant of chorizo, a classic example of a staple for Mexican eateries that is often lost in the international shuffle of brands. They should get bravery points alone for working out a non-pork based version, and even more so for prepping it themselves.

For their classic tacos they offer 13 different versions of which you can mix and match until your hearts content. From ground beef, shredded beef, brisket and lamb (both of which are slow roasted for 18 hours!), chicken, fish, shrimp, and vegetarian options, you will have enough to switch it up with each visit. The Baja shrimp was a delicious take, with its creamy Baja sauce as well as fresh cut cabbage for a texture. The fish taco as well deserves some attention here for the Baja-feel that it can impose on the ambiance when seated outdoors with a seaside view.

What is most notable here is that they did not forego some of the authentically Mexican ingredients that you generally do not find from international brands abroad. While staples like cilantro (you better not call it coriander in this context!) might be the expected prerequisite to your dining experience, there are a surprising amount of extras. From Achiote and chipotle chilies, to Cotija (aged Mexican cheese) and queso fresco, the have spared no expense in keeping it authentic. Kudos!

Lastly, for desserts they have a number of sweet tacos served with Haagen-Dazs ice cream that may be just the solution to the chili burn in your mouth. While anyone who has ever touched it knows the dreamy-deliciousness that is a Nutella and banana combination, here the lightly fried taco shell surrounding it serves as the perfect balance to the sweeter flavors found within.

Additionally, the Apple, Cherry, and Peach variants provide fruit based versions of the same, for those inclined. All of which provide a nice finish to an already fun meal.

Rowdy Taco is located at Alia & Ghalia Towers on the Coastal Road in Mahboula (between exits 210 and 211). Reach them by phone on 9607 0102 or follow them on Twitter, Facebook, and Instagram @Rowdytacoq8.

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NOVEMBER BAKERY November Bakery

Cafe & Bakery

Cafe & Bakery

Al Tilal Complex Shuwaikh Tel : 9731-3310

Shuwaikh Market Shuwaikh Tel : 2221-6935

United Tower Kuwait City Walk in only

ROASTING 101 When you’ve got seven other things to do and dinner is still just ingredients in the fridge, consider roasting as your go-to technique. Use the following roasting tips and recipes to get the most out of your oven-cooking adventures.

Why Roasting Rocks: Much like using a slow cooker, roasting is a set-it-and-forget-it technique.

Once you’ve prepped the food for cooking, meat and poultry may just need the occasional baste and cut-up veggies will need to be tossed once or twice.

What to Roast Best Food for Roasting: Larger cuts of meat, poultry, and fish that have inherent fattiness, such as beef loin, whole chicken, and large fillets of salmon, are prime candidates for roasting.

Starchy vegetables like potatoes and turnips are also ideal for this cooking method.

What to Avoid No. 1 Roasting Mistake: Pricking or puncturing roasting meat or poultry during cooking.

The skin of the bird and the caramelized crust on meat seal in flavorful juices and moisture.

PAN ROASTING BASICS

Pan Roasting Pan-roasting is ideal for cooking leaner proteins like skinon chicken pieces and fish fillets.

To achieve a golden exterior without overcooking, pan-roasting calls for searing the protein in 232

a moderate amount of oil and then transferring the entire pan to the oven to roast until the interior reaches the appropriate temperature.

Elevate Your Roasting To ensure even cooking and to prevent burning on the bottom, make sure meat or chicken is elevated on a metal rack. If you don’t have a rack handy, rest the meat on a bed of cut-up vegetables, which becomes a richly flavored side dish.

Let a Roast Rest Once cooking is complete; allow roasted meats and poultry to rest for at least 10 minutes. This gives the juices inside time to re-disperse evenly throughout the meat, making it

moist and easier to carve.

Size Matters When roasting vegetables, try to cut them to equal sizes and vary the cooking time according to density. Softer vegetables such as tomatoes and zucchini will need less time in the oven than starchier produce like carrots and potatoes.

Make the Most of the Roast In many circumstances, both a main dish and side dish can be roasted at the same heat, so why not double up in the same pan? Be sure to determine which dish will cook faster (and add that part way through cooking) so that both parts will be done at the same time.

Fast Fish Dish In the time it takes to brown

buttered bread crumbs atop a fillet of white, flaky fish, the entire dish will be cooked through to doneness — an easy and fast dinner in minutes!

Cooking Temperature Guide To take the guesswork out of determining when meat or poultry is done roasting, just employ your trusty cooking thermometer.

Proteins are cooked safely at the following temperatures: Chicken: 165 degrees Beef and lamb (medium rare): 145 degrees Beef and lamb (medium): 160 degrees Beef and lamb (well done): 170 degrees source: delish.com

Rauch IceTea

natural refreshment with fresh water from the Alps, real tea & real fruit!

RAUCH 1

RAUCH. Fruit, Family & Nature. Since 1919.

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

Definitely Mediterranean!

So, what’s on the menu?

Appetizer: Some vegetables and chips with a labnehbased dip and Hummus with bread.

Main: Kebab with nuts and grilled chicken fillet with tomato sauce.

Dessert: Ashta with honey and nuts.

What drinks would you be serving?

Water with lime and mint for the beginning of the party.

For later, some pomegranate juice and Laban.

CHALLENGER: Lulwa Osama Al-Terkait OCCUPATION: Public Relations Manager and Jewelry Designer THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What are you doing for entertainment?

I would go for the musical newspaper surprise, it’s an old school game for me. It’s like musical chairs but every time the music stops one newspaper gift wrapper of a gift is removed, and the gift is usually something funny. Would play hangman also, and Uno! If all else fails, which restaurant would you order in from to save your dinner party?

I would definitely go with the Vine Restaurant, great choices with authentic food with a twist. Healthy and there is always a WOW factor.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

It did once, but it was a sudden gathering rather than a dinner. I managed to grab some nuts and dried fruits to put on the tables, and my quick fix for an appetizer is always a vegetable based dish. As for main, we did some grilled beef burgers and fries in olive oil, it was a success, but very intense!

What are some of your best tips for hosting a dinner party and/or gathering?

Use what’s available, keep it simple, get your creative hat ready, and kids’ games are always fun. If all fails, do a movie night! Nothing like some popcorn and light snacks while watching a great movie.

RED LOBSTER

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NEW YORK FRIEZ & BURGER More than a name When the New York Friez & Burger brand first arrived to Kuwait a few short years ago, many thought it might be just another french fry chain. However, with much more than just this staple of American cuisine on the menu, not to mention fries that prove to be superb, it is well worth a visit.

The game is on, and you and your friends are getting ready to cheer your favorite team.

You’ve got your HD TV hooked up to the Bose speakers, sure to catch every pass, interception and goal. All you need are munchies for the game, and what better place than New York Friez & Burger? Your guests, and your stomach are bound to find their sliders, wings, burgers and fries, to be the perfect game-day addition.

Their specialty though, is the french fries. While restaurant chains around the world claim to be the kings of fries, and many in Kuwait battle for the title, getting that slice of potato perfectly crisp is no easy task. At New York Friez & Burger, they are prepared deliciously though. I do not know what proprietary french fry magicians they have working in the back, but the result is a fry that is crisp on the outside and more like a hot and fresh baked potato on the inside. What is a potato without toppings? If you are willing to move away from ketchup, try their cheddar fries or even some chili!

What would a delicious plate of fritters be without a good burger? At New York Friez & Burger they have their juicy and flavorful patty grilled to perfection, and placed on a light bun. Choose from the small sliders or the mega Bahamas Burger, which boasts of two patties with mozzarella cheese and New York sauce. If it’s an American classic you are looking for, but just aren’t in the mood for a burger, try the Philadelphia Cheese Steak Sandwich. A word of warning, this sandwich has never been intended for the health conscious, and here it is no different. There is a perfect balance of greasy, cheesy and meaty that makes any cheese steak a success, and at New York Friez & Burger they’ve definitely achieved it.

With a mix of hotdogs, both chicken and beef burgers, not to mention more wings than you could eat in several return visits, there is a lot to keep you busy here. Even the health conscious will find a treat with several salads. Or choose from their delicious fat-free grilled turkey or lowfat grilled chicken sandwiches.

So, whether you are looking for the perfect game day meal, or a quick dining experience where booth chairs are reminiscent of your neighborhood American diner, try New York Friez & Burger. Their selections are bound to be a crowd pleaser.

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New York Friez & Burger is located in the food court of the Marina Mall in Salmiya (2573 7439); Surra Coop (2532 5338/37); Kuwait City (2245 9676); Egaila (2221 0202) and Sulaibakhat (2221 9119/20).

REGENCY

+965 25766666 www.theregencykuwait.com

ORIO MILANE The Italian you crave

Simply put, if you’re looking for an answer to your Italian food cravings, you must check out Orio Milane in Abu Halifa right off exit 211 on the Fahaheel Expressway. Conveniently located right beside Kuwait Magic in the Dome Mall, this restaurant is a must try if you’re looking for a welcoming, modern and flavorful place to eat.

Being a pasta lover, I was quite excited and pleasantly pleased during my first trip to Orio Milane. Its welcoming, warm, and open atmosphere drew me in immediately.

The interior had European influences and a Mediterranean ambiance created by a Russian designer, making this restaurant refreshingly original. You can’t miss the handcrafted artwork and unique overhead lighting that will take you right into the comforts of Italian fine dining.

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Orio Milane has the option of indoor or open air seating, either of which provides a level of comfort and space. During my visit I chose one of their booth options right under their staple art piece. This impressive artwork was a concept created by the operations manager Sanju Mathew, and handmade by a commissioned artist. The 3D detail of Italy’s landmarks, and the creative lighting display behind it, give you an understanding of the hard work and passion that pours into this restaurant, not only from a design standpoint but from the food as well.

Upon settling in, I decided to quench my thirst with something that would reflect the sophistication and trendy mood of the restaurant. The winner: one of their many delicious mocktails, the Strawberry Mojito.

Made with the freshest ingredients, this tasteful

drink had all the right touches. The Strawberry Mojito was surprisingly light and had just the right amount of crushed strawberry, lemon, and mint to keep your taste buds happily occupied.

I then dove right into my meal by starting with their signature Broccoli Soup.

Served perfectly hot and made with all-fresh ingredients, it was tasteful and healthy in each way. The soup hit the spot with a hint of cream, potatoes, and broccoli leaving you wanting more. It is a must try if you catch yourself stopping by on a chilly day. Next came one of their most popular appetizers, the mini Om Piccolo sliders. With these mini sliders you have the option of choosing beef or shrimp, either of which will not disappoint.

Not too big and not too small, it was an explosion of flavor in each bite, topped with

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an expertly toasted bun.

Before moving onto the main courses I learned about Orio Milane’s classic Italian dishes, each with an infusion of ingredients, giving the food distinctive and unique flavors. The authentic ingredients and edgy combinations enhance the taste and will leave you begging for the recipe. During my visit I was lucky enough to try both the creamy in-house Pesto Chicken Pasta and the Saffron Lemon Risotto served with grilled shrimp. The Pesto Chicken Pasta had a hint of cream served with grilled chicken. As for the Saffron Lemon Risotto, the perfectly grilled seasoned shrimp was the ideal compliment to the distinct taste of their Risotto. A dish you cannot miss out on.

Think you might be in the mood for steak?

Orio Milane has you covered. Their steak is of

a premium grade and cooked to your liking.

Try the Ribs Fillet special, a grilled rib-eye fillet marinated with herbs and prepared with a peppercorn mushroom blue cheese sauce and served with your choice of side. The moist flavor of the meat and the tasteful sauce will leave you full and happy. Concluding my meal I was easily persuaded into trying one of their most popular desserts, the warm chocolate fudge brownie served with vanilla ice cream.

Paired nicely with a warm latte, it was a flawless way to cap off my experience here.

Speaking of experience, I got to go behind the scenes and see the kitchen, where the magic happens. Orio Milane uses pasta straight from Italy and fresh food brought in daily to ensure a one-of-a-kind dining experience.

Have a wedding or a big event coming up?

Be sure to check into their catering services!

Their catering business will leave your guests satisfied at any event with live cooking and a menu that is catered to your needs. Orio Milane is also on Talabat for those of you who fancy their time at home. So next time you are in the mood for Italian, stop by their location, call in for catering, or order online! Either option will provide you with a taste of Italy you won’t forget.

Orio Milane is open Monday to Sunday 12.45 – 11.45pm. For more information call 2371 2666/2777 or 6557 9828 or email: info@oriomilane.com. You can also visit their website www.oriomilane.com or follow them on Facebook, Twitter or Instagram @Oriomilane.

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CITY TASTING: AMSTERDAM Dutch cuisine is known for being simple, direct, and for the most part based around the national gastronomic trinity: cheese, potatoes and fish – especially herring.

To best uncover the real, authentic spirit of Amsterdam and its people, the markets are where to start – and by bicycle, of course.

If it rains, something that is quite likely in Holland, you might head to the new gourmet supermarket, Marqt. Here, alongside an international delicatessen, you can indulge in the legendary “French” fries – a beloved street food in Amsterdam – that are fried right in front of you.

It comes as no surprise then, that in Amsterdam, the worship of the French Fry can be carried out in various shrines.

Begin at Vleminckx on Voetboogsteeg 33, which is much loved by locals and has been serving fries since 1889 right out on the street, where you’ll be sure to find a queue. The fries are thick and crunchy and may be enjoyed either with mayonnaise or, for the more courageous, some “oolog” sauce, which is made from raw garlic and peanut butter.

Another popular street food is the pancake (pannekoeken), which, in Holland, resembles a crêpe. Try the ones from the Pancake Bakery near the canals; in a 17th Century building with exposed brick walls that is worth a visit just by itself. Here, along with the traditional apple pancakes, you can try them with toppings from all around the world. Another address for the hungry visitor is Pancake! Locals love the place.

The clean, elegant design reflects the highquality of the pancakes made with natural products (ingredients are listed along with their producers on the menu), with choices for the creative or traditional diner.

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Vleminckx Voetboogsteeg 33 Pancake Bakery Prinsengracht 191, 1015 DS Amsterdam Tel. +31 20 625 13 33, Pancake!

Amsterdam Berenstraat 38 Tel. +31 20 528 97 97 But the leading character of Dutch cuisine is, without a doubt, cheese – especially Gouda. Fans and foodies should go to L’Amuse in Stadionweg, the dominion of cheese expert, Betty Koster. Along with an excellent selection of cheeses from all over the world, her shop also carries cheeses from local producers that she knows personally. Try the amazing Boeren Goudse Oplegkaas, a type of Gouda. Another place worth visiting is De Kaaskamer (Runstraat 7), with a selection of organic Dutch cheeses and classics like Commissiekaas (in a dark orange shade) and the Blue de Wolvega with mold.

L’Amuse Hoofdstraat 185 Tel. +31 20 537 01 09, De Kaaskamer Runstraat 7 Tel. +31 20 623 34 83 But you can’t leave the city without having tried the other Dutch specialty: herrings.

All over the city, you’ll find food carts and stalls where they’re prepared and served in all possible ways: fried, boiled, marinated – even raw. But smoked, they can be found all year round. Try the ones sold at the Albert Cuyp Market; and markets are also a great place to sample the wonderful, spicy local sausages. The artisanal butcher Louman onTweede Goudsbloemstraat in the Jordaan neighborhood produces them on site, and one of their best is the osseworst.

Louman Goudsbloemstraat 76 Tel. +31 20 622 0771 source: finedininglovers.com

WHERE OUR STORY OF TWO ITALIAN BROTHERS’ LOVE OF DISTINCTIVE, FLAVORFUL COFFEE STARTED.

COSTA COFFEE 1

CostaKuwait

CITY TASTING: ISTANBUL Istanbul: two continents, one city; as one of Europe’s most exciting and up-andcoming cities, Istanbul is a large metropolitan spread out over two continents divided by the Bosporus. With an intensive gastronomical history of Ottoman cooking, spices and influences from the Balkans down to the Middle East, eating in Istanbul is a true “delight”!

SWEET TOOTH

On any given trip to Istanbul, journey to the mystic world of the Spice Market is a must! For centuries, tourists have been flocking by the hundreds to Istanbul’s historic Spice Bazaar. Located at an exclusive corner of the Bazaar is the alluring institution of Malatya Pazari dating back to 140 years.

Like many stores there, Malatya Pazari specializes in dried fruits, nuts, spices and other creative delights.

Malatya Pazar Mısır Çar ısı 44, Eminönü Tel: (0212) 520 04 40 A countless range of Turkish delights and creative combinations of deserts could satisfy any sweet lover. “Bülbül yuvasi” (birds nest) and pistachio dolma are some examples of the imaginative goods they have created resembling classic Turkish deserts.

Crossing over Golden Horn from the Galata Bridge to Karakoy, the popular Karaköy Güllüo lu offers probably the best baklava in the city. With over 11 branches around the world, including in New York City, Athens, and Hong Kong the original and historical Karaköy Güllüo lu is the true experience. For stocking up on their famous baklava to take home, one should go for the “dried” baklava options with is a lot easier to take back home- not to mention less messy.

Karaköy Güllüoglu: Mumhane Caddesi 171, Karaköy Ali Muhiddin 244

CROSS CONTINENTAL BOAT TRIP:

Nothing says Istanbul more like crossing over to the other continent, preferably by the water! Taking a ferry one can sample some of the best Ottoman cuisines in the city on the “Asian side”.

Located inside Kadikoy’s fish market of Kadikoy, Ciya Sofrasi specializes in southeast Turkish cuisines. Çiya’s chef Musa Da deviren takes inspiration from peasant foods all across Anatolia in addition to the Balkans, Palestine, Armenia and Iraq.

The innovative Anatolian recipes displayed daily is well worth a visit to this “hole in the wall”. A large amount of the dishes have a traditional seasoning of garlic, hot peppers and parsley in addition to sweetness from pomegranate pulp and unripe fruits. Çiya Sofrasi Guneslibahce Sokak, Kadikoy Tel: 0 216 330 3190 Within six minutes from Besiktas to Uskudar and walking distance from ferry station near Mihrimah Sultan Mosque is the legendary Kanaat Restaurant. Founded in 1931, it has kept the same consistent menu

of home made Turkish cuisine and celebrated ice creams for decades.

The mission of Kanaat Restaurant according to Murat Kargili, one of Vahdettin’s sons, is to preserve what the grandparents and previous generations originally cooked at home; to pass over the cultures and traditions of home made Turkish meals.

Kanaat Lokantasini Selmanipak Caddesi No.25 Üsküdar Tel: 0216 553 37 91 Istanbul’s exhilarating nightlife and bar scene is unparalleled. Particularly in Beyoglu area where thousands of bars, nightclubs and music halls lay, going out with an empty stomach is not an option! On a calm alley in Beyoglu’s popular Asmali Mescit area Antiochia restaurant resembles an alternative, hipster Lebanese or Moroccan restaurant in Lower East Manhattan. This casual yet mystifyingly scrumptious restaurant brings out the sacred tastes of the ancient Roman city in southeast Turkey of Antakya.

Antiochia: Asmali Mescit Mahallesi Minare Sokak No: 21 Beyo lu Tel: 0212 292 11 00 source: finedininglovers.com

A UNIQUE BALANCE OF THE VERY BEST, DELICATELY FLAVORED ARABICA, AND INTENSE ROBUSTA BEANS, EXPERTLY ROASTED IN LONDON.

COSTA COFFEE 2

CostaKuwait

CITY TASTING: COPENHAGEN Nordic countries have always looked towards Paris for instruction and inspiration on haute cuisine. But when Spain’s Ferran Adrià came onto the scene, the gaze shifted and young Danish chefs began to create their own culinary revolution with the birth of “New Nordic” Cuisine.

The cuisine’s underlying philosophy is straightforward and clean, much like the Nordic aesthetic: purity, freshness, ethical awareness and simplicity. The use of local products is emphasized—mushrooms, berries, herbs, shellfish, and even lichen— combined with sophisticated techniques and an ecological mindset. The city of Copenhagen boasts Michelin starred restaurants but there are other incredible eateries that should register on the radar of any fine dining lover.

OFF TO THE MARKET The Copenhagen Cooking Festival is an annual appointment that celebrates Danish cooking in all of its many forms.

The opening of a splendid covered market in the city center, in 2011, Torvehallerne is made up of two main buildings, with meat and fish on one end, a deli and bakery on the other, with fresh fruit and vegetables in the middle. This market stocks the absolute best Danish products, like Summerbirdo chocolate and Laesø salt.

Another gastronomic highlight includes Meyer’s Deli, which was the brainchild of chef Claus Meyer who put together a store, deli, café and restaurant. Guests can eat in, take out, or even just enjoy a simple cup of coffee in a delicious atmosphere.

Chef Claus has also opened a lovely little bakery in the same Jægersborggade neighborhood, serving organic pasta, Danish pastries and cakes. The cinnamon rolls should not be missed.

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Torvehallerne Frederiksborggade 21 1360 København info@torvehallernekbh.dk Tel.: +45 7010 6070 Meyer’s Deli Gammel Kongevej 107 1850 Frederiksberg post@meyersdeli.dk Tel.: +45 3324 3706 Meyers Bageri Jægersborggade 9 2200 København Tel.: +45 2510 2702

STREET FOOD While hotdogs may be the most popular and ubiquitous of Copenhagen’s street foods, not all stands are of equal quality. True hotdog fans should check out Døp in Købmagergade right beneath the round Tower (Rundetarn), which makes theirs with organic meat. But no visit to Denmark is complete without snacking on Smørrebrød: a slice of dark rye bread, butter, and then any kind of topping you can imagine— from salmon to ham to herring, to caviar.

This is the non plus ultra of Danish dishes, comparable to pizza in Italy or tapas in Spain.

Looking for the best places to enjoy it? We offer you two options, the first one more traditional, the second one more innovative and daring.

Schønnemann Hauser Plads 16 1127 København danskfrokost@mail.dk Tel.: +45 3312 0785 Aamanns Etablissement Øster Farimagsgade 10 2100 København info@aamanns.dk Tel.: +45 3555 3344

COFFEE SHOPS In the trendy neighborhood of Nørrebro is full of charming little cafés where you can stop and take a break. Among the best-known is The Coffee Collective, which uses the Marzocco (the Ferrari of coffee makers), and they toast the beans in-shop. Those with an eye towards design should head the Royal Cafe located inside the legendary Danish ceramic shop, Royal Copenaghen. Don’t forget to try the “smushi”, a mix of sushi and Smørrebrød.

The Coffee Collective Jægersborggade 10 2200 København mail@coffeecollective.dk Tel.: +45 6015 1525 Royal Café Amagertorv 6 1160 København info@theroyalcafe.dk Tel.: +45 3312 1122 source: finedininglovers.com

12 YEARS AND GROWING WE HAVE YET TO SPILL THE BEANS ON THE WONDERS STILL TO COME.

COSTA COFFEE 3

CostaKuwait

CITY TASTING: VENICE It is as easy to find a poor restaurant in Venice as it is to get lost. This mecca of cultured tourism, especially in those weeks when the city plays host to the Biennale of Art and the International Film Festival contemporarily, presents plenty of gastronomic tourist traps for visitors in a rush.

This is why it is advisable to follow the more reliable secret trails of bona fide Venetians in order to discover the delights of a cuisine based on a great tradition whose excellent dishes can be traced back to the unique historical and geographical story of Venice.

As in the past, early fruits and vegetables from the fertile islands around Venice are still sold on the Rialto market. This is the ideal starting point for any gastronomic tour intent on seeking out the delights of Venice. Under the ancient vaults – every morning apart from Saturday and Sunday - the market offers fish, vegetables and fruit that have been brought in from the lagoon on a ferryboat, such as the highly appreciated purple artichokes from the island of Sant’Erasmo. Here it is possible to buy the best fish in town or even eat it fried on the spot.

THE RIALTO MARKET

Extending from Campo de la Pescaria as far as Campo Cesare Battisti Ferryboat stop Rialto-Mercato (linea 1) The Campo (square) dell’Erbaria is also located in this area. This is where Venetians meet up for their aperitif and cicheti, appetizers with fish or salted meats. You may pick up this typically Venetian habit at the Naranzaria, an ancient sixteenth century warehouse with touches of contemporary design, offering cicheti and sushi, or at Bancogiro with organic products and fresh fish. Both venues look out 248

onto the Canal Grande and the atmosphere here is quite unique.

Naranzaria San Polo 130 Tel. +39 041/7241035 Bancogiro San Polo 122 Tel.+ 39 041/5232061 You can cross the canal and try out a trattoria that is patronized by very few tourists: Marisa. This tavern with its affordable daily menu is located at Cannaregio. The locals love it and the menu (based on fish or meat) is decided each day by the first person who calls in to reserve a table. Also well off the beaten tourist track is the Anice Stellato, another venue well worth trying. Here it is possible to try all typical Venetian dishes: risi e bisi, baccalà mantecato and Venetian-style liver. We are now on the island of Sant’ Elena and it is worth a trip here just to taste their fried fish.

Trattoria da ‘A Marisa Sestiere Cannaregio 652/b Tel. + 39 041/720211 Anice Stellato S. Alvise, Cannaregio 3272 Tel. + 39 041/720744 If on the other hand you feel like treating yourself to the luxury of a truly high-class meal in a location steeped in history, you must go to Piazza San Marco. It is here that the historical Caffé Quadri has just opened, or rather reopened: one of the most ancient venues in the world and an extravagance of mirrors and velvet, it has come to life again thanks to Raffaele and Massimiliano Alajmo (the youngest chef in the world to have been awarded “three stars” by the Michelin guide which he still holds) of the restaurant Le Calandre, close to Padua.

Grancaffè & Ristorante Quadri Piazza S. Marco, 121 Tel. + 39 041/5222105 source: finedininglovers.com

ASSAHA

DEEP DISH Name: Hamoud Al-Rubaian Restaurant: Oishii Sushi Title: Co-Owner and Co-Founder What do you like most about Kuwait?

Weekends!

Where is your favorite place to shop for food and ingredients in Kuwait?

In general I like to shop at our local Co-op in Mishref.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Butter.

What food most reminds you of your mother’s house, and why?

Marag La7am. My mother cooks the best I’ve ever tasted. Yeah, it has to be her Marag La7am, with Bamya (Okra) of course.

What do you do to relax in Kuwait?

Nothing takes away the stress like a weekend away at the chalet with my friends.

If you were to leave Kuwait and could take only one memento with you, what would it be?

I don’t know what I’d take, but I do know that I can’t leave for any given trip outside of Kuwait without my iPod, camera, and a couple of lenses.

What experience most defined your decision and desire to get into the food industry?

It was all for my sister. She’s a talented person in the kitchen.

When she started preparing all of the intricate Japanese dishes that marked the beginnings of Oishii, I was inspired by her and joined her in this little adventure of ours.

If there was one meal you could eat every day without consequences, what would it be?

A fatty roasted rack of lamb.

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JUMEIRAH AQUA

WOK’N GOOD TIME

A culinary union of two cultures

Since 2003, Wok n Roll has been creating a unique blend of Chinese and Japanese cultures in culinar y form. Originally launched with just one location in Jabriya, they have also added a location in 1st Avenue – The Avenues.

“A fusion of two countries’ culinar y traditions, talent and creativity have accomplished the creation of a menu not only delicious and attractive, but unique in many ways.”

Given their name’s direction that we wok, then roll (the name itself an allusion to the culturally specific cooking devices required to prepare each), we began our journey with that in mind. For a starter we tried the Spicy Pink Shrimp. This is a version of a thinly breaded shrimp and a mayonnaise-based spicy pink 252

sauce, that adds the perfect amount of creaminess and heat. Other strong starters include the Negimayaki, a thinly sliced bbq beef rolled up with spring onions, and the seafood Gyoza, a traditional Japanese dumpling filled with both shrimp and crab.

Their self-described signature dishes include: Creamy Lobster, a grilled lobster with cream sauce; Wanton Prawn, 5 pieces of fried prawns with wanton and a mix of herbs; The Tani-Ma salad, comprised of Shrimp, lettuce, Edamame, avocado and a sweet sauce; and lastly, Kinomi ice cream, which is a scoop of ice cream served with fresh seasonal berries, sauce, and nice, if obligatory, sprig of mint. For a unique finish to this dessert they add ‘crispy shavings’ of tasty but unknown origin that provide both

a welcomed texture change and good flavor, and helps it tie into the themes of sushi, giving many rolls tendency towards shavingtype toppings. These are the dishes they feel best exemplify the fusion spirit they have worked hard to cultivate.

The Sushi offering will do well for a demanding culinary clientele: the prepping part, always done humbly, and as an art, true to the Japanese nature that requires even the littlest things be done with great care and effort, can be comforting to watch.

The sashimi and nirgiri sushi offerings both have all the staples you will be looking for including Salmon, Yellowtail and variations on Tuna. One standout mixed plate of sushi though was the Seven Samurai, which are 7 different types of nigiri sushi.

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The Temari Sushi plate, which consists of 8 pieces of rounded Nigiri Sushi of Ebi, Salmon, Tuna and Hamachi, is a plate that offers versatility in option. Presented in a rounded ball with the protein resting aloft, though a subtle difference from its cubist and more traditional cousin, it does make for a nice presentation. And with additional flourishes atop beyond the standard ponzu and smelt egg, you are in for a treat.

With the rolls, the options are equally varied. This part of the menu also seems to consistently be a place where the sushi chef gets to be more inventive with their menu. With roughly 100 variations on the roll here, it may be tough to decide.

If Sushi is the wise, old-world artisan who has carefully and humbly perfected his craft

in quiet, then Teppanyaki is the flashy little brother, flaring and twisting in competition for your stomach’s attention. All the same, the experiences of both are fun and not to be missed. From the flames that shoot up when the oils are liberally poured out, to the gregarious chef prepping before your eyes, this exemplifies the best, if polarizing, nuances of the Japanese dining experience.

Here, the Teppan beef is given three different options: Wagyu, Angus, or even local Kuwaiti beef, each with a different price point to match. In addition to the traditional additional options of chicken or prawns, you can also get salmon, scallop, lobster and white fish as protein options hot off the grill. Plus, you can never really beat fried rice when it is served fresh after

being cooked right in front of you.

When asked about his cooking influences, the chef states “my style is based on Chinese fried cooking and Japanese sushi with a Wok n Roll touch” and cites his most important special ingredients as “passion” and “innovation.” This is evidenced by simple classics that get tweaked or prodded 10% off the traditional to form a unique taste all on their own. Should you choose the more traditional take or the nouveau fusion dishes, the experience is worth a visit.

WOK n ROLL is located both in Jabriya (2531 4240) and at 1st Avenue – The Avenues (2259 7046). Follow them online at @woknrollkw or www.woknroll.com.kw.

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BELLY

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PICKLES

Deep fried pickle action!

Given Pickles’ reputation as a gastro-burger house, you may instantly find yourself only focusing on the hamburgers. These are good, should not be missed, and will soon be discussed. However, lets start with their namesake, as it is a welcomed and delicious point of differentiation. So ubiquitous in the American South as to be just about standard, it is great to see them cross the pond. What is additionally nice here is that they offer a variety of options and are generally more gourmet. What this means for you personally is more options of pickle flavors with more variety of sauces.

I should have seen it coming, of course they would have deep fried pickles! This is not very commonplace abroad, to say the least, so we were caught off guard. This was followed by delight though when we found that they had more than ten different varieties as well as deep fried peppers. After ordering an assortment of their most popular ones we dove in.

Out of all of them, and really you should order at least several when going so you get the variety, my favorite was the Bread and Butter Chips and the Banana Peppers. Additionally, the rainbow dipping sauce was a good pair up. This gives you just a slight sweetness from the sauce with the tang of a spicy pickle.

There is another menu item here that absolutely must be discussed: The Poutine!

Doesn’t sound familiar, you say? Well, let me tell you…long a staple of the Québécois diet, Poutine spread from a regional dish to a Canadian national treasure. It would be wrong to assume though that due to its mix of “sides-type” ingredients that this dish should be relegated to side-dish status—it is practically a main course. For example, on this menu, the Montreal Poutine is served with chicken served on top of fries and a chicken-based gravy, as well as a liberal portion of Swiss cheese poured over the top. The other two versions here are served with a beef based gravy sauce but were equally delicious.

When it comes to the more standard non-gravy variation of French fries they have you covered with different cuts and types including: curly, steak, crinkle, and sweet potato. They also come served in a variety of ways, including cheesy and, the more intimidating term: loaded. They also noticeably have tator tots, for the kid in you. Their curly chili fries, a unique take on what you might normally expect, is definitely hearty enough to be a meal all on their own.

While we did get a chance to sample more than a few of the nine burgers here, even the Classic will get the job done: in-house prepped meat, assorted accouterment and a delicate potato bun—yes please! Still, somehow, it ended up being the vegetarian option that wowed most, for an unabashed, unapologetic carnivore, that is saying something.

Pickles is located on the Gulf Road in Salmiya, Bida’a (Al Arjan Mall) next to Movenpick Hotel or reach them by phone on 2225 3155.

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TAAL

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

My food, like my personal training, is done with passion so it really depends on how I’m feeling on that day. I like comfort food with a hint of playfulness to it.

So, what’s on the menu?

Appetizer: Seeberger’s Microwaveable Caramel Popcorn, Tyrrell’s Vegetable Crisps and The Natural Confectionary Co’s Sour Jelly Squirms. They’re all semi-healthy and fun!

I try not to serve heavy appetizers as my main course is the raison d’etre of the night.

Main: Spanish slow roast leg of lamb, broiled pumpkin mash, spicy habanero cornbread and a spinach, sundried tomato and strawberry salad.

Dessert: A DIY parfait consisting of vanilla ice cream, crushed gingersnap cookies and caramelized oven-baked apricot slices in honey.

What drinks would you be serving?

Good ol’ Pellegrino with a sliver of lemon. Dark-roast coffees and oolong teas to cap the night. Yes, I also have decaf in my pantry.

CHALLENGER: Reshmi Revi OCCUPATION: Assistant General Manager of Multi Works (www.multiworks.net) THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What are you doing for entertainment?

It’s just straight up banter all night long! For some reason we always end up watching stand-up on my Apple TV, my favorite comedian being Kevin Hart. #YouGonLearnToday If all else fails, which restaurant would you order in from to save your dinner party?

Munch! Their wagyu bites is the BombDotCom. Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

It’s been a while since I’ve hosted a dinner party so maybe it’s time to plan one now.

What are some of your best tips for hosting a dinner party and/or gathering?

Keep it simple! If you’re pressed for time, head to your fav supermarket and get small pots of ready-made stuff. For example, a pot of hummus, dark chocolate, 2 kinds of cheeses, water crackers, dried apricots, fresh grapes and viola, instant mezze platter/exotic cheeseboard! Also to further save you time, cook up one-pot wonders (dishes that have everything; starchy carbs, protein and veg). When I have an impromptu gathering, I’ll make my fav. spicy pasta dish that takes 20 minutes and has everything but the kitchen sink in it!

BOSCH

KUWAIT RESTAURANTS CROSSWORD 1

2

4

3

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8

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ACROSS:

DOWN:

5

This American Chain at The Avenues has a line around the corner and is named after its top selling item.

7

South African steak restaurant that will serve you “blue” on request.

1 2 3

9

This all-you-can-eat Brazilian Churrascuria just opened last year.

12

Bottomless breadsticks, salad and soup is a favorite here.

13

The one in a boat.

14

This Thai restaurant is a best kept secret and has 3 locations.

15

This Café is named after the owner’s favorite month.

For answers, please see Page 406 of the Eating Out in Kuwait Section 260

The Online Delivery source in Kuwait.

2 sisters opened this gluten-free haven.

A Lebanese staple, of which they added a futuristic suffix to get this restaurant ______ 4 The French brand with 3 locations currently and the sole caterer for Al Baraka Ballroom.

6 This burger joint takes you higher.

8 Originally served as a _____ for the company in its name (Hint:part of the name means mess, to remind us).

10 This taco shop likes to be playful.

11 This Indian food place’s name sounds like it is not for short people.

T-LOUNGE

SHORTCUT DESSERTS

What to do with store-bought cookie dough Sometimes there isn’t a ton of time to make fresh cookie dough so you have to go for the store-bought tube. Sometimes having someone else make the dough isn’t necessarily a bad thing. There are actually a lot of clever things you can do with it besides just baking up regular cookies. Have you ever thought about stuffing it into cupcakes or making cookie dough truffles? It is all possible! Here are some of our favorite things to make with store-bought cookie dough.

What are yours?

Chocolate Chip Cookie Dough-Stuffed Cupcakes Stuff cupcakes with your favorite cookie dough and everyone will go wild.

Cookie Dough Truffles Store-bought cookie dough is perfect for making into tasty truffles for a decadent party treat.

Chocolate Chip Cookie Dough Cups Bake your favorite store-bought chocolate chip cookie dough in mini-muffin cups to make these sweet ice cream bowls!

Peppermint Pie with Sugar Cookie Crust Use sugar cookie dough as a pie crust and fill it with your favorite ice cream!

Peanut Butter Reese’s Pieces Cookie Cake Press peanut butter cookie dough into a skillet, stud it with your favorite candy, and make a fun, festive cake in minutes!

Cookie Dough Brownies Simply press store-bought cookie dough into a pan and layer in the cookies and brownie batter for this decadent treat!

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source: thedailymeal.com

KITCHENAID

MAMA’S KITCHEN

Food to share, cooked with love!

There is nothing quite like reveling in the traditional Kuwaiti culture and enjoying the experience of getting together with friends and family and sharing a glorious meal.

However, this is hard to replicate, without a lot of effort on your, or your mother’s, part…until now. Mama’s Kitchen, a food delivery concept, has managed to reproduce the feeling, atmosphere, and experience, of the home cooked Arabic meal – with the added love!

It was an idea from the people behind Acquire GTC, entirely inspired by their mother, no less, and brought to life by their entire family. Founder Dana Al-Salem, an experienced business owner with established food brands such as Munch, Upper Crust Pizzeria, and Magnolia Bakery, explains, “[My Mama] is the essence of the concept with her spirit and love for food. My mother is known for hosting the best events 264

that served the best dishes.”

The Mama’s Kitchen concept is all about celebrating the love and warmth of families uniting over meals, and experiencing the true flavors of a well thought-out menu found in every home. The cuisine is truly reminiscent of this. It is born from family recipes served in the home for generations, dishes made for sharing, and you can tell by the way the meal is compiled, the way that the food is presented, and every detail perfected, that this love and passion of cooking for the family, goes into the making of every plate. Part of looking into the small details is the importance they see in the quality and freshness of ingredients, which are the same as used by her mother. Dana explains that her mother wouldn’t use anything less than the best for her family and her dining concept. Also, to ensure the quality of the

production, the final products had to have Mama’s approval before launching and the Chefs receive on-going training from her and her chefs.

To enjoy Mama’s Kitchen to its full purpose, we invited some friends over to share in the meal at our home. The first thing we noticed once the food had been delivered was the way it was flawlessly wrapped in cloth, serving the dual purpose of keeping the food warm and ensuring it looked beautifully presented right up until service, in fact giving us no further requirement to transfer the food to serving dishes.

The first dish to catch our eyes was the main course of Dates with Lamb. As soon as the cloth was removed, the rich and beautifully cooked lamb aroma filled the room. The lamb shanks were drizzled in a sweet date sauce and the meat was

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succulently falling off the bone. The taste created with the melding of the accompanied sweet rice, and the building of the lamb flavor on your palate as you ate, were a perfect combination. If you feel more inclined towards a saucy dish, the Shesh Barak is the one for you. Accompanied with some light and fluffy saffron rice, this includes meat-filled dumplings with a smooth velvety Laban yoghurt sauce that melts in your mouth as you eat. Also a highlight was the Wark Al Enab which consisted of addictive stuffed grape/vine leaves, filled with minced meat and rice, and served alongside stuffed zucchini and plenty of juicy lamb ribs.

The perfect accompaniment to any main dishes is some healthy, nutritious, colorful and plentiful salads, and in this, Mama’s Kitchen did not disappoint. The Quinoa Salad with chickpeas, parsley, and caramelized onions,

and the Pomegranate Salad with sliced olives, parsley and walnuts were both filling, yet refreshing, and the Rocca with Beetroot Salad with pine nuts left a fantastic peppery flavor and complimented the main dishes.

Don’t forget to leave some room for dessert, as Mama’s Kitchen produces a wonderful selection. Still warm, with the feeling of being served straight from the oven, our favorite was the beautiful Bread Pudding. Perfectly accompanied by some delicious Salted Caramel Ice cream, and a drizzling of the provided butter cream, this dessert will keep you coming back for more.

For those guests who were already feeling full from their mains, the Orange Blossom Ice cream was a light and refreshing option, which would also be perfect on a warm Kuwait evening. After dessert, some games, some laughs and with their full bellies, our

guests left contented.

Although the night is still young for Mama’s Kitchen, they continue to look to the future and even better news is they are planning to open a Mama’s Kitchen restaurant in Kuwait. However, they have assured us that they will strive to retain that feel of home cooking, and not compromise on quality, even as they expand and move out of the home. Wherever it is, save us a table! We can’t wait!

To place an order please phone at least 24 hours in advance on 9444 4911. There is no minimum or maximum number of people they can cater for, but for large parties they recommend calling a week in advance to ensure a reserved spot and a timely delivery. You can follow Mama’s Kitchen on Instagram or Twitter @mamaskitchen_kw.

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PEI

EXPERIENCE THE FLAVORS OF 5 ASIAN COUNTRIES

HOME DELIVERY TEL: 2228 3131

2ND AVENUE - THE AVENUES www.peiweikuwait.com

WEI

DEEP DISH Name: Mohammed Bseiso Restaurant: All FAUCHON and Crowne Plaza Kuwait restaurants Title: General Manager of FAUCHON and EAM- Crowne Plaza Kuwait.

What do you like most about Kuwait?

As an expat, Kuwait is an ideal country to settle down with your family, at least for a few years.

Where is your favorite place to shop for food and ingredients in Kuwait?

The bulk of my shopping is done at Sultan Center. However, it all depends on what I am looking for. Fauchon products are ideal when looking for gourmet oils, vinegars, pastas, etc. Dean & Deluca also has excellent quality fresh produce, cheese and meats.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Definitely salt….. It literally makes all the difference.

What food most reminds you of your mother’s house, and why?

So many dishes remind me of my mother’s house but would have to say my favorite is a tie between her honey glazed lamb roast and her special Jordanian style Mansaf….the best ever!

What do you do to relax in Kuwait?

I enjoy reading and watching movies and documentaries, but my favorite past time is spending quality time with my wife Yasmina and son Ryan.

If you were to leave Kuwait and could take only one memento with you, what would it be?

My pillow. I love my pillow.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

If I’m gonna stick to the context of my industry then I would love to meet the Roca brothers; 3 Chefs (Brothers) who run one of the top molecular restaurants in the world, based in Barcelona Spain; El Celler de Can Roca. I would serve them my own remake of Spanish paella with lobster, prawns, scallops, mussels, and calamari slowly cooked with tomatoes, lemongrass, kaffir leaves and coconut milk.

What experience most defined your decision and desire to get in to the food industry?

My inspiration comes from my grandfather. He always had a passion for quality foods and restaurants and I would always join him on 268

vacations dining in some of the best restaurants in Europe and the Middle East. I grew up with his hotel and restaurants as my playground and I have been hooked to the industry ever since.

If there was one meal you could eat every day without consequences, what would it be?

There are actually a few dishes I wouldn’t mind eating exclusively for the rest of my life, but I would have to say my ultimate favorite would be my wife’s “Blanquette de Veau”; an extremely delicious combination of milk fed veal in a creamy sauce with crunchy vegetables …. Yum!

HANHUM

THE PERFECT POP!

A new app means never getting burned by burned popcorn again A new iPhone app helps you prevent microwave popcorn from getting burned better than any automatic preset could.

Microwave popcorn instructions are just glorified guesstimates.

Anyone who has ever nuked up a bowl knows that it takes a complex, interlinked ballet between one’s full range of senses and his or her intuition to determine the best time to evacuate. A new app, however, boldly suggests otherwise.

Pop Secret and agency Deutsch LA have created Perfect Pop, a new app that may finally put an end to the scourge of burned popcorn. The agency and brand teamed before on an app designed to connect popcorn lovers with their natural ally--movies. Now, they’ve taken another step in creating the perfect popcorn experience.

Available at Apple’s App Store or Pop Secret Labs, Perfect Pop professes to be the end-allbe-all solution to a problem that’s curdled the appetites of the hungry and couch bound for far too long.

According to Deutsch, burned popcorn is the number one consumer complaint faced by the microwave popcorn category, with over 400 tweeted complaints about it weekly. (In fact, the agency compiled several of these missives into an autotuned video that explains and justifies its new 270

app.) The agency says that since the app hit iTunes, it’s become a top 10 food app and has had 80,000 downloads, without a formal public launch.

Perfect Pop works by listening to popcorn while it’s in the microwave and notifying its hungry owner at just the right

moment to help avoid the risk of burn. Once users turn the app on and place it near the microwave, a kernel widget listens and analyzes the sounds of popping corn. It then weighs the sound against data collected from dozens of microwave models and hundreds of bags of popcorn,

waiting for just the right “popping acoustics.”

The result is the kind of fluffy, buttery goodness that usually takes active microwave surveillance to achieve. Finally, popcorn lovers will be able to stand the heat while getting out of the kitchen. source: Fast Company

LEILA

ICE CREAM TOOLS

CUISIPRO ICE CREAM SCOOP AND STACK

ICE CREAM COOKIE SANDWICH MAKER

Today’s home chef demands tools that deliver consistent, superior performance with every use. Cuisipro tools have been designed to perform each specific task with precision and ease while always meeting the highest standard for quality, comfort, and convenience. Cuisipro’s ice cream scoop and stack creates cylindrical blocks of ice cream that can be decorated or stacked for a colorful and creative presentation. Why we like it? It creates fun-shaped ice cream cylinders, its ergonomic scooper cuts through the hardest ice cream with a simple twist- andlift action. So don’t wait for ice cream to soften anymore- just push scoop into firm ice cream, lift, and push button release. This is perfect for making beautiful plated dessert presentations, perfect for cones or bowls too.

Retail price: 5 KD

Now you can turn your kitchen into an old-fashioned ice cream parlor with unique and delicious ice cream sandwiches made from scratch. The quick-cooking grill makes perfectly shaped round and rectangular cookies.

The ice cream sandwich molds open on both ends and has large, easy-to-grip handles.

Enjoy creating different flavors and varieties. It’s fun for the whole family. You may even use your Ice Cream Sandwich Maker grill to cook Italian pizzelles for more dessert options. Make a large batch of ice cream sandwiches to freeze and enjoy later. They make great party treats, too!

Retail price: 10 KD

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KITCHEN TECH

MIX ‘N TWIST ICE CREAM CUISINART SOFT SERVE & TOPPINGS MIXER ICE CREAM MAKER With the Nostalgia Electrics Mix `N Twist Ice Cream and Toppings Mixer you can create a variety of delicious, creamy frozen treats at home anytime. Use your favorite store-bought ice cream, frozen yogurt, sherbet or sorbet and add scrumptious candies, nuts, fruit, cookies and more. This fun and easy to use appliance transforms the ingredients into a delightfully tasty soft-serve treat. The Mix ‘N Twist will provide mouthwatering fun at birthday parties, summertime ice cream socials or as an extra special treat any day of the week. The varieties of softserve ice cream desserts you can create are virtually endless and sure to satisfy any craving.

Retail price: 12 KD

Make professional-quality soft ice cream, yogurt, sorbet, and sherbet right at home with this fully automatic, soft-serve ice-cream maker! To get started, simply pour in the ingredients and turn the dial-no chemicals, salt, or ice required.

The unit’s double-insulated freezer bowl holds cold temperatures and makes it possible to produce up to 1-1/2 quarts of ice cream in just 20 minutes. Three built-in condiment dispensers allow for adding sprinkles, mini M&Ms, chocolate chips, and other favorites, mixing them right in to frozen desserts as cones and bowls get filled. A unique pull handle sends ice cream swirling out like with an authentic softserve machine. Other highlights include a cone holder that holds a stack of pointed or flat-bottom cones, a drip tray, nonskid feet, and removable parts for easy cleaning.

Retail price: 53 KD source: thefancy.com

ROWDY TACO

CHEF CHAT HERBERT RANDEL INOSANTO BASTARECHE 274

Chef: Herbert Randel Inosanto Bastareche Restaurant: Junkyard Title: Head Chef Q: When did you first get into cooking?

I was around 27 years old when I was helping some international chefs from my previous company, and they encouraged me to continue in the field.

Q: Where were you before you came to Kuwait?

Kingdom of Saudi Arabia.

Q: If you could choose, what would your “last supper” be?

A degustation 12 course meal from Iron Chef Morimoto’s Restaurant – a meal to die for!

Q: Describe your favorite dish from your home country.

Native chicken cooked in bamboo steamed with lemongrass stew, we call it in my province of Aklan (Aklanon dialect Benakoe).

Q: Name three ingredients you can’t live without in the kitchen.

Oil, salt and pepper.

Q: What is the most important part of a sandwich?

The first bite, the texture and the aroma.

Q: How does your personality differ inside and outside the kitchen?

For me, it’s all about working in an organized kitchen.

You have to always be conscious of the overall cleanliness and organization of your workplace as it makes cooking much easier. I am a positive person by nature on and off the job, and as we say in Tagalog “Pasok Na yan,” we will do it guys. Outside the kitchen I love watching culinary TV shows.

MY STUFF

Tea or Coffee: Organic Tea My Breakfast: Poached eggs laid on a fresh bagel drizzled with Mornay sauce My Knives: Glisten knives from Japan Most Overused Spice: Oregano Favorite Travel Destination: Europe Dream Car: Hummer H2 Favorite Food Aroma: Combination of fresh lemongrass, thyme and oregano

Q: What are the best and worst parts of being a chef?

Let’s start with the worst and end with the best – Hours full stop! Now that that’s out of the way – the satisfaction of your guest being completely delighted with the meal you have prepared for them. Another amazing part is traveling the world and experiencing different tastes and flavors, and customizing and creating new dishes.

Q: What are your passions outside the kitchen?

Chatting with my family and watching different culinary TV shows, dining out with friends and just relaxing at home with some good food.

Q: If you weren’t a chef, what would you like to be?

An aircraft engineer.

Q: What came first; the chicken or the egg?

The chicken!!

ZAATAR W ZEIT

THE STARBUCKS COFFEE MASTER Partner Name: Cherry Lyn Calma Some people take up painting as a hobby, some may also pursue photography as a career path. Others have a deep passion for coffee. Starbucks believes that anyone can be swayed by the call of the bean, and that’s why the company started the Coffee Masters program to anyone who joins Starbucks as a barista (also known as partner). From their first day, partners are shown the ropes and led down the exciting path of taste and texture, taking a journey to the different growing regions around the world to help them develop a true connoisseur’s palate from the start. Not only do they learn the basics about coffee and its rich history, but they also find out how to craft their own coffee and demonstrate this knowledge to you at any Starbucks store.

For some Starbucks partners, however, they want to breathe, sleep and dream coffee, aspiring to achieve the highest level of recognition – the Coffee Master. These diligent partners will have to pass rigorous levels of Coffee Master training, be judged by experts in the field, create perfectly composed drinks and even speak at the annual Starbucks conference. Because, for Coffee Masters: This is their lifeblood, passion and mission.

For Cherry Lyn Calma, becoming a Coffee Master is a proud moment. She adds, “I was, and still am, able to develop my confidence and excel in my career as a coffee master.

Becoming a part of the life of every customer I meet, I make sure they leave the store satisfied with the service I provide.”

How long have you been in the coffee business?

I have been working at Starbucks for 2 years.

In which Starbucks store do you work and what makes that store special?

I work in Starbucks Kuwait at the Grand Avenue—The Avenues location. This store is special because it features the most 276

unique design and is the first Reserve store in the Middle East that features the Clover Coffee machine that offers an exceptional coffee experience.

Were you always passionate about coffee?

Absolutely. I’ve always strived to increase my knowledge about coffee and share with customers the coffee journey that begins from the ‘bean to the cup’.

How did you become a Coffee Master?

To become a Coffee Master, I had to

study and learn a lot about the coffee growing regions, classifications and tasting steps. You will undergo classes that will guide you towards your journey to become a coffee master and after that: You deserve to wear the Starbucks black apron, which is symbolic of the brand’s renowned coffee authority. A certified Coffee Master will help you choose which coffee suits you within your taste profile and suggests the best food pairing that goes well with it. The coffee master is simply your coffee expert!

What makes Starbucks coffee different from other roasters and coffees?

First of all, Starbucks purchases only Arabica coffee beans, which is regarded as the highest quality of coffee. The brand’s global coffee experts roam the continents searching for the finest quality coffee.

Coffee sourcing at Starbucks undergoes an intensive process to ensure that it meets the highest standards that are worthy to share with our customers.

As for the roasting process, Starbucks spent many years perfecting the special Starbucks Roast to make the best cup of coffee possible. The roasting method brings out the full flavor of the coffee, which starts out as green beans, and ensures a more refined and flavorful cup of coffee, with various flavor profiles depending on the type of coffee bean used.

What is so special about the Clover machine?

The Clover machine prepares individual cups of coffee at an ideal time and ideal temperature using a vacuum press method.

It pulls the coffee through a metal filter to extract the coffee, similar to an upsidedown coffee press. The brewing method enhances the coffee’s flavor and allows you to taste an aromatic cup of coffee that brings out the full flavors of our rare Reserve coffee beans. A Clover brewed cup of coffee is brewed carefully and especially for our customers’ viewing. Brewed in front of the customer, the Clover machine creates an instore experience that customers are bound to enjoy from the coffee’s aroma in the air to the intimate connection established with the customer, a trait we are widely renowned for.

Is the Clover machine popular with the customer?

It is extremely popular with customers.

These coffees are like no other that Starbucks has featured before, each with its individual sourcing story to serve as inspiration for celebrating these scarce and remarkably tasting coffees.

In your experience has the preferences of the customers in Kuwait changed over the years?

How did Starbucks contribute to that change?

Yes customers always want what is new and prefer to have different choices depending on their taste profiles. By introducing different innovations, our customers are always returning happily. Starbucks has always been renowned for offering the ‘3rd place’ experience, a place between the home and the office—a place to relax, unwind, meet a friend and enjoy a cup of coffee.

What is the best way to enjoy a cup of coffee?

One of Starbucks’ preferred methods is the coffee press, it brings out all the unique flavors in the coffee and it’s easy to use instore and in the comfort of your home. If the Clover machine is available, we encourage our customers to try the exceptional selection of rare coffees on offer.

What makes the Starbucks Experience unique? How does it differ from other coffee companies?

The great skills and product knowledge displayed by the Starbucks Partners makes the Starbucks Experience truly unique. They provide the best customer service possible by meeting and exceeding customers’ expectations and putting their needs first. They are the heart of the business and the core to everything we do. I’m so proud to be working at Starbucks because I am able to mingle and connect with so many different people.

Where does Starbucks coffee come from?

Can you describe the differences between the coffee region aroma tastes?

The region where coffee is grown plays a

big role in determining its taste – the native soil, climate and processing methods used in cultivation all impart a distinctive flavor to the bean. Geographically, there are three global coffee-growing regions where Starbucks gets its coffees: Latin America, Africa and AsiaPacific. Because each region has a different soil and climate, the coffee from each region has a unique flavor. The majority of Starbucks coffees come from Latin America. Latin American coffee features a nutty, chocolaty aroma and taste with a medium to high acidity and low to medium body of flavor. African coffee has a fruitier, citrusy aroma and taste, with medium to high acidity and medium to full body of flavor. Asia-Pacific coffee has a deep earthy, mushroom aroma and flavor, low acidity and full-bodied flavor.

How does Starbucks positively contribute to coffee farmers and the environment?

Starbucks pays premium prices for its coffee and works directly with farmers to make sure our coffee is grown in a way that doesn’t harm the environment. Starbucks also makes sure that the coffee farming communities benefit from their partnership with Starbucks by providing farmers with loans and credit and by building community schools, hospitals, and farmer support centers where we educate our farmers on how to grow the best coffee. Starbucks works with Conservation International to provide third party authentication of the program and to educate farmers on how to deal with climate change. Coffees bought by Starbucks have to meet these requirements that ensure that the coffee is grown responsibly and ethically while benefiting the farmers and not harming the environment.

Describe the Starbucks experience in 3 words?

Fantastic, excellent and unforgettable!

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ABO HALIFA - AL DOM MALL TEL : 69961805 S A L M I Y A - OLYMPIA MALL TEL : 22268553

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LOW-CAL COOKING

Kitchen Tech for the health conscious

KITCHEN TECH

PRESSURE COOKER:

Enjoy a great home-cooked meal, save time, save calories. Is there a better promise than that? A pressure cooker can deliver “two-hour taste in 20 minutes.” No fear: This is not your mother’s pressure cooker. There’s no hissing or rattling and nothing blows up. It’s a must-have appliance for any busy person. Instead of long, slow cooking in a crock-pot, pressure cooking is short and fast. You can cook high-fiber, low-fat foods in record time, preserving vitamins and essential nutrients. And pressure-cooking creates a greener kitchen, since faster cooking means less fuel burned. Nutritious black beans, for example, that normally take 2.5 hours to fully cook, are done in 10-12 minutes in a pressure cooker. The cooking time for brown rice is cut in half, to 20-22 minutes. This 6-quart electric pressure cooker reduces cooking times by 70%.

ELECTRIC WOK

Does Wolfgang Puck stir-fry his food? We don’t know, but you can cook fast and healthy food using minimal oil in the Wolfgang Puck 14” Electric Wok. This versatile appliance can also be used for braising or sautéing.

Unlike a conventional wok, an electric wok lets you control the full range of temperatures: warm, minimum, medium, high and sear. A removable steel half rack allows you to drain or to keep stir-fried foods warm without direct heat.

The tempered glass lid lets you monitor the cooking without lifting the lid. Stir-frying makes everything taste better, and it’s fun. Take a wok on the healthy side and make stir-fries part of your regular meal planning.

You can use the cookware for conventional cooking as well.

VAPOR COOKWARE:

We didn’t believe it until we saw an in-person demo; then we got our own cookware. Honestto-goodness, it’s worth the investment: You need zero added fat or liquid to cook with these pots and pans. It’s thanks to a brand-new Vapor Technology that uses the moisture inside the food to cook it fast—and good. It couldn’t be more perfect for calorie-counters. The artisancrafted 360 Cookware creates juicy, intensely flavorful, vibrantly colored, vitamin- and mineralrich meals simply by cooking food utilizing its own natural moisture. The lids are specially designed to create a Vapor Seal that captures heat and keeps it moving around your food like a steam-driven convection oven. And talk about green, 360 Cookware is so heat responsive and energy efficient that you can cook only over medium heat or lower. You can use the cookware for conventional cooking as well.

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source: thenibble.com

FUSION

DINNER DAZE

x6

What type of cuisine would you choose for the evening?

Mediterranean.

So, what’s on the menu?

Appetizer: Tuna Cake with emmental cheese, served with maille mayonnaise, and a mixed green leaves salad with a delicious citrus vinaigrette Main: Salmon Tagliatelle, with chives.

Dessert: Cafe gourmand : coffee/tea served with 3 minisized desserts portions. These will include 1 mini fruit salad with orange juice and orange blossom water, 1 mini chocolate mousse, and 1 mini rapid cheesecake facon estelle prepared with Lotus chookies for its base.

What drinks would you be serving?

We can start with a virgin Mojito with some of our homemade syrups (Strawberry, Mint and Peach Tea)

CHALLENGER: Hashem Taleb Al Baghli OCCUPATION: Founder HRK Maintenance, www.HRKmaintenance.com THE CHALLENGE:

03:00:00 HR

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You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What are you doing for entertainment?

That’s not always easy to plan, usually I don’t plan anything for entertainment except a 4-hour-long playlist. I noticed that people love DIY activities. For instance, last winter we bought 6 mini Christmas trees and guests had to decorate them with all the accessories available. We all enjoyed our time and everybody had something to bring back home as a souvenir.

If all else fails, which restaurant would you order in from to save your dinner party?

I will definitely go to Solo Pizza Napulitana, by far the tastiest pizza in the country. It is the best dish to share among friends; you can add few salads on the sides for guilt free pleasure.

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

I always try to plan a week ahead to avoid surprises; this is my control freak side I guess. However, my wife and I are always ready to host parties, planned way ahead or last minute surprises as long as we have fun.

What are some of your best tips for hosting a dinner party and/or gathering?

MUSIC and of course A GOOD CROWD, no matter what has been planned ahead if the crowd is up for it, one can only succeed!

BUFFALO’S RANCH

Mahboula : 23700322 Kaifan : 24913443 Jabriya : 25350030 Avenues : 22597293 Salmiya :25748989

MODERNIST CUISINE: TOP SHELF COOKING Try this cookbook, straight from one of Microsoft’s brightest I’ll be honest: When I dream of living large in retirement, most of my fantasy meals are made in a chef’s kitchen. But then again, that’s likely because my personal cooking skills are limited to cereal, salads and few variations of chicken.

For those of you with a bit more finesse and patience in the kitchen, your investing indulgences might look a little bit different.

Like say, a fancy cookbook.

I know what you’re thinking (or what I was originally thinking, anyway): “A cookbook? Please, I’ve seen plenty of those. And I’ve been on Pinterest.”

But Modernist Cuisine isn’t just any cookbook. It’s a “six-volume, 2,400-page cookbook set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.”

A few other summaries of the foodie sensation: “this decade’s most influential work about food,” “the cookbook to end all cookbooks,” “a visual roller coaster through the world of food and cooking tools.” and “an encyclopedia to contemporary cooking.”

Modernist Cuisine is by Nathan Myhrvold — former chief technology officer at Microsoft — along with Chris Young and Maxime Bilet, who led teams of dozens of chefs and assistants.

Bottom line: It ain’t some Martha Stewart or Guy Fieri nonsense.

Myhrvold, since helping Bill Gates popularize Microsoft’s software years ago, has “reinvented himself as a food scientist,” as Forbes recently put it. In Modernist Cuisine, he breaks down the process of cooking — including details on molecular gastronomic techniques — and accompanies the info and recipes with eyecatching photographs, displayed on the thickest, glossiest waterproof paper he could find.

Of course, it will cost you more than $500 if you snatch it up from Amazon, and over $600 if you decide to pick it up at Urban Outfitters‘ Anthropologie. But Myhrvold admitted he randomly selected a price … “just because.”

The result: the most profitable cookbook. Ever.

That’s gotta be a lot of green in Myrhrvold’s pockets, considering he has sold some $30 million worth of the books — including the cheaper at-home follow-up — since its release in 2011.

And that’s just the beginning. The Photography of Modernist Cuisine — a coffee-table book featuring more than 200 extra photos and in-depth descriptions, along with a price tag of $108 — went on sale October 2013.

The one catch: This is an indulgence that requires the funds to 284

back it up. In fact, the main criticism of the six-book set is that it’s tough to use if you don’t have a fancy kitchen and the right pile of tools.

As New York Times critic Michael Ruhlman put it: “For nearly two weeks I lived with this extensively hyped work — immersion circulators humming on my counters, a pressure cooker hissing, food sealer and grinder hot from use beside them — and I remain frustrated that I lack so many tools and ingredients required to actually use this behemoth.”

Of course, when you have the cash after years of saving and investing, why not spend it on a immersion circulator and half-athousand-dollar cookbook?

If you ask me, that’s when you know you’re doin’ all right. source: investorplace.com

STARBUCKS 1

THE EAST INDIA COMPANY A liege of fine foods

Rawan and Abdullah AlMousherji are looking to redefine your typical experience at the grocers, bringing to Kuwait the crème de la crème of fine food stores, The East India Company. From the swanky streets of London’s Mayfair to The Mall – The Avenues, the unique gourmet store invites us to explore Great Britain’s remarkable heritage in a contemporary manner.

If you dozed off during history class, let’s refresh your memory. The East India Company was the first importer of tea to Britain, evidently becoming highly instrumental in popularizing the tea movement on a global scale. Memory refreshed? If not, then let’s take it back to 286

1600, during the reign of Queen Elizabeth I, when merchant adventurers were drawn to the lure and promise of the East. Traveling to India, Burma, Malaya, Java, Indochina and onwards, the company brought home treasures of every kind and, most especially, wonderful new foods and drinks – herbs, spices, teas, coffees, chocolates and succulent fruits made into chutneys and preserves of every kind. From the pivotal moment in history when the company introduced tea as a gift to King Charles II in 1664, to a modern offering of more than 120 authentic seasonal, single estate teas exclusive to the brand and blends, history is effortlessly transferred in a luxurious light.

Owners Rawan and Abdullah chose to

pursue this endeavor because of the brand’s legacy that is deeply rooted in quality. Besides the historical significance attached to The East India Company, there was a gap in the market for fine foods and beverages. As avid foodies themselves, Abdullah recommends a Silver Cloud white tea, Bombay tea, and the 12-spices biscuit selection along with strawberries covered in white chocolate for first time visitors to the store. Rawan prefers stronger tea blends, with Assam and Ceylon as her teas of choice, accompanied by mixing Black Peppercorn biscuits with a zesty Orange Marmalade.

Continuing this heritage in our modern day and age, the company’s range also includes the most exotic coffees, 31 blends

to be specific, such as the Red Dragon Mocha Java, St.Helena Green Tipped Bourbon and Jamaican Blue Mountain, the oldest known coffee in the world. The range also includes fine tea, chocolate, biscuits, jams and marmalades, mustards, luxury hampers and accessories.

Upon visiting the elegant boutique at The Avenues, one observes an exploration of history that is so rich in its remarkable connections between different cultures around the world. Besides the astounding selections of tea blends and coffees, sweet confections like chocolates, English teacakes and scrumptious biscuits are also on offer. Sourced from the finest ingredients, the range of fine foods at The East India

Company boutique combines the best of both the British and the exotic, where each and every product is a delight for the discerning customer. If you’re looking for a gift item, you may choose from the selection of hampers available or go ahead and customize a hamper according to your preferences.

From now on, always make sure to include a plateful of fruit and nuts enrobed in luxurious chocolate at your next gathering.

Better yet, indulge in a Benjarong tea set, a traditional form of Thai porcelain made with different colors and also completed with an 18 carat gold trim. For fanciful mocktails, add a splash of Rose Cordial syrup for an exquisite flavor. Finally, make sure your artisanal pantry is stocked with items like

Hawaiian black salt, sourced from the island of Molakai, as its signature black color is derived from the combination of charcoal and salt and acts as a powerful detoxifying agent.

The East India Company’s carefully curated Fine Food range includes Fine Tea, Coffee, Chocolate, Biscuits, Jams and Marmalades, Mustards, Luxury Hampers and Accessories.

Give that afternoon teatime the glitz it truly deserves, and head to The East India Company boutique at The Mall – The Avenues. Please call 2220 0741 for more information, and follow them on Twitter and Instagram @EICfinefoodskw.

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BURGER

Don’t forget to join us at Burger King to have REAL fun at your Birthday.

For reservation please call: 67005205 Our Birthday locations are: Abo Hlefa - Mishref - Adailiya - Al Siddiq - Jabriya - Plajat - Souk Salmiya Messila KPTC - Fahaheel - Andalous

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Packa

‘Fun & Simple’ KD 65 - Number of kids: 15 Extra kids : KD 2/-

Pac ‘Just For U’ KD 85 - Number of kids: 15 Number of Adults: 15 Extra kids : KD 2/-

R KING 1

3

Package

‘Can’t get any Better’

All packages include: KD 120 - 2 hours program.

Number of kids: 20 - Invitation cards.

Extra kids : KD 2/- Decoration for the birthday room.

- Birthday cake with the photo of the celebrant to be printed or other photos upon the customer request.

- Video Coverage.

- Burger King Character to entertain the kids.

- Group games and prizes for the winners.

- Face Painting for the Kids.

- Burger King character (KIDVIL, SNAPS, or IQ) - Special Gift for the celebrant and giveaways for all kids Extras added upon request: - Magic Show - Additional Cake

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- Cake Enlargement - Cake with Toys

ARTISAN FOOD What is it anyways?

Recently, the term “Artisan Food” has gained popularity among food marketers looking to differentiate their clients’ products. One only has to look toward fast food restaurants like Dominos Artisan Pizza line, Wendy’s Artisan Egg Sandwich, 290

and Panera Bread’s claim of being “artisan fast food.”

In my business, we profess to be “your online connection to Michigan artisan food.”

Seeing products that, in my opinion, clearly didn’t fall into the category of artisan food

caused to ask the question, “What is artisan food, anyway?”

To get my answer, I went right to the source - the food artisans we represent on Traverse Gourmet. Here’s what they had to say: From Tim Kearney, Vice President at Naturally Nutty - “For us artisan food is about creativity, it’s about caring for the person who eats our food, and it’s about the ingredients we use and the environments they come from.”

From Christopher Sack, President/CoFounder at Great Lakes Tea & Spice - “For us, artisan food is food thoughtfully prepared by smaller blenders/chefs in small, handblended/hand-prepared batches. That is who we choose to work with for the blending of our products. The McCormicks and Liptons of the world serve their purpose, but work in such large batches that freshness and ingredient quality are forgone in the interest of buying in volume. We choose not make that compromise.”

From Drew Warner, Co-Founder at Just Good Chocolate - “Artisan food is unique; it’s defined by the fact that nothing else on earth exists that is exactly the same.

Artisan food is created with love, with attention to detail, not mass produced on factory lines with only quantity in mind rather than quality.”

From Timothy Young, President/Chef at Food For Thought - “I consider it to mean food with soul...something created for reasons of beauty, health and creativity as opposed to something for performance, indulgence or mere profit.”

As for myself, I believe food artisans are defined by their integrity. They care deeply about their customers and how their products effect the environment. They respect their ingredients and improve their processes over time.

It’s also about taste. Food crafted in small batches with the up-most attention to detail in process and ingredients simply tastes better than it’s industrialized counterpart. source: technorati.com

LIVING COLORS

DEEP DISH Name: Anuradha Kavi Restaurant: Crowne Plaza Kuwait Title: Marketing and PR manager What do you like most about Kuwait?

The beaches.

Where is your favorite place to shop for food and ingredients in Kuwait?

I guess it has to be Sultan Center. Easily available products and the variety make shopping easier.

What is the one ingredient in food that you think makes all the difference to the taste of the whole dish?

Has to be the “salt” and the care that you take in making a dishthat makes a whole lot of difference too.

What food most reminds you of your mother’s house, and why?

It’s called Sambar – a traditional South Indian curry, and I don’t think I have tasted anything better than the one that I’ve had at home.

What do you do to relax in Kuwait?

Quality time with kids and movie time with friends.

If you were to leave Kuwait and could take only one memento with you, what would it be?

An album full of memories.

Who in the world would you most like to meet, and if they came to your house for dinner, what would you serve them?

Undoubtedly, Mahatma Gandhi. I have been inspired by all that I’ve read about him and would love to experience the aura of his presence. I would serve him a traditional South Indian meal – keeping it simple.

What experience most defined your decision and desire to get in to the food industry?

The love for food, the creativity involved, and the sheer sense of belonging that I felt in the industry. I felt I had finally found my niche.

If there was one meal you could eat every day without consequences, what would it be?

Anything Italian with lots of cheese and freshly baked items are my weaknesses. I wouldn’t mind indulging in them.

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SPRINKLES

HOW TO COOK QUINOA Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice.

Cultivated in the Andes for over 5,000 years, quinoa has been called the “mother grain” and “the gold of the Incas.” (It’s technically not a grain but a seed, but it is used in virtually the same ways as other whole grains.) Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people discover its pleasant nutty taste and superfood qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that’s incredibly easy and quick to cook.

How do I make better-tasting quinoa?

Quinoa is really excellent when cooked in vegetable or chicken broth. Also, add about 1/4 teaspoon salt to each cup-dried quinoa when cooking. Try adding other spices aromatics during cooking as well: A clove of smashed garlic, a sprig of fresh rosemary, a dash of black pepper.

Can I use my rice cooker to make quinoa?

Yes! Just use the 2:1 liquid to quinoa ratio and follow the instructions on your rice cooker.

Additional Notes: - One cup of dried quinoa yields about 3 cups cooked.

- Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

How To Cook Quinoa Ingredients 1 cup quinoa (any variety — white or golden, red, or black) 294

Olive oil (optional) 2 cups liquid, such as broth or water ¼ teaspoon salt (optional) Tools Fine mesh strainer 2-quart saucepan with lid Spoon Instructions 1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water.

Drain.

Why rinse quinoa? Rinsing removes quinoa’s natural coating, called saponin, which can make it taste bitter or soapy.

Although boxed quinoa is often prerinsed, it doesn’t hurt to give the seeds an additional rinse at home.

Some cookbooks suggest soaking the

quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.) source: thekitchn.com

ACQUA EVA

THE CONDIMENT-A-LIST! X E R D D W Y F T P M S G L K E C Z Y O V G L V

X N B W O K P O U I U K R Z W U S G T G P Q U X

M J E G L A S Z T F C H M E G Y J R I V B P P H

R F K X N Z W Z A M I W J T O K T N P L X G H E

C U M M V N D D D Y I X U Q G L G Z E B P V M U

S E N L I I T N O D H A N K P E T V L T C W A R

H H O Y O T K G W S T A U A R C Q O K F O Z H K

T Z C U H K Z D K H D D H I V U F M C L I V G X

G V X A S M Q A R S H Z H C W A X H I P A C R Q

Z D B I R F S W Y N O S Z E N S U V P T U K N F

J G V Z P E A L R J R P U H C T E K M G C S X V

D R S B M S L Y E E S I A N N O Y A M A T Z F Y

T G N N A E T I T A E M J E I H R Q N K Y W M T

B M O B J E U S S R R Q Y L E M R T C W A N C G

S R I J J H E A O H A J C C I R B D J U X J D V

M H N M U C C C O T D G U T P N P W X F B E A W

X G O U R L U U R T I A E E U D X F P V V X A P

For answers, please see Page 406 of the Eating Out in Kuwait Section 296

E T H O U S A N D I S L A N D A K Z E W Y R A F

V J W U I V S D E Y H E I Y I V D X M E O F E T

A R W P E P P E R D W A P H P V R K R H D B T U

R R H B N C H F Y A D F Z X C R S B E C V I L V

Y E E W Y C T E X X T I C I X H Y E F S N M X W

W N U H H W S Z Z T H S P K X J S J I U H Z E X

H N E O I P L G O W M G U L S S Q A L G A R W H

B I Z N F U Q K X C X B D M L N D N K D F B D S

J P M S B A T G H I V O B G T N C C I I H X Z J

THE CONDIMENT-ALIST: CHEESE CHILI CHUTNEY FRYSAUCE GINGER HORSERADISH HOTSAUCE HPSAUCE JELLY KETCHUP MARMITE MAYONNAISE MUSTARD OLIVEOIL ONIONS PEPPER PESTO PICKLE REDROOSTER RELISH SALT THOUSANDISLAND VINEGAR WASABI WORCESTERSHIRE

BURGER KING 2

Gold Winner at Creative Advertising Awards Kuwait 2013

SOMETHING SWEET IS COMING Dessert delivery from q8desserts.com It’s Thursday afternoon and you are stressed about the looming deadline at work. Your list of DIY projects at home is growing, and you really could just use an evening lounging before the weekend begins. Alas! You are headed to a dinner party tomorrow, and it’s essential you bring a dessert for your hosts. The thought of going to a sweet shop after work frustrates you, and your daydream of getting into sweats and lounging has been postponed for as long as it takes to find somewhere with those cupcakes you are looking for, and get yourself to the shop physically. Of course, you can always just call the shop, but that leaves a huge margin for error, and you want to make sure they get your order exactly right.

This is the exact dilemma Abdul wahab Al-Oraifan and his team of four found themselves in late December 2012. He says he realized that while the online shopping experience was available for electronics, savory foods and almost every other industry in Kuwait, desserts were under represented. At first, the thought was to create a directory to ease the search process. Users could search based on location, occasion or sweet type.

Then, Al-Oraifan realized that the niche in the exploding market of sweet treats in Kuwait was not just a directory, but a website that eliminated the physical errand of buying sweets all together. Enter q8desserts.com. You get to go home as soon as you are done, slip into those sweats and sit back on the couch to order exactly what you want. Now, you can do all the things you wanted to do, or just relax until the order gets delivered directly to 298

your door.

You can search for sweet shops based on the type of dessert you are looking for, whether it’s a baked good, frozen delight, a sweet treat or fine chocolate.

Already have a specific craving in mind?

Look for your favorite shop, or use the keyword search to find places that have, e.g. red velvet cupcakes, or chocolate cake truffles.

For Al-Oraifan, the whole idea stemmed from a deep appreciation of desserts, and respect for the plethora of dessert businesses in the country.

“In Kuwait, the dessert stores are creative, really creative,” he said. “So competing with such talent is difficult. We

decided to stay in this booming industry and try to help the stores by providing extra marketing, and assistance with deliveries.”

Besides the basics, the website also lets you search their stores based on occasion. You don’t want to be the fifth guest to bring a cake to a graduation party, for instance. Just check on Q8 Dessert’s ‘occasion’ section. Be different, with a box of chocolates from Chocolate Haven with a smart graduation teddy bear nestled inside, or customized sugar cookies from J’s Bakery. Whatever the occasion, the website will filter the results, so you see the desserts that best suit your event. It’s as simple as clicking

the occasions tab in the main menu, and selecting your area.

While the end-user is a deciding factor in the buying process, Al-Oraifan recognizes the importance of creating strong relationships with stores that share a mutual trust. He creates business partnerships by putting the establishments through a testing process to ensure that the website works for them, and their system of orders and delivery is compatible with the technology. However, getting the stores to recognize the value of online ordering has proven difficult.

“The biggest challenge has been to try to convince stores that this can help their business,” he said. “So what we did

was give them complete ownership of the ordering process.”

Store owners are also put through a rigorous testing process to ensure their stores can handle orders, and are able to use the email verification system set up through the website. The team at Q8 Desserts monitors all orders, and ensures timely and accurate deliveries.

Al-Oraifan and his team have been working tirelessly since launching the site in August 2013 to make sure that their site is perfect, and ready for the major goals they have for 2014. They intend to tackle the issue of ordering customized cakes. They are also working on a soon to be released Arabic version of the

site, and a mobile app to ease ordering on the go.

Perhaps most useful is their goal to have a robust selection of Arabic sweets by the start of Ramadan in late July 2014. No longer will you have to wait in long lines to grab your favorite plate of Kunafa before heading to Iftar. Or find a new favorite by browsing through all the selections available on the site.

So keep on the look out for your favorite dessert shop on Q8desserts.com, where something sweet is coming.

Go to q8desser ts.com, or follow them on Facebook, Twitter and Instagram @q8desser ts.

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PIZZA

HUT 2

MAKE YOUR DINNER LOOK AS GOOD AS IT TASTES

You can compose dishes like a pro, keeping the following things in mind. Just remember that lighting is key: Everything looks better at the table than it does in the kitchen.

The Plans Set out all of your tableware ahead of time. Make sure it is clean. Think about your menu, dish by dish and plate by plate.

You might even draw it. Or try it.

Separate the parts of the dish beforehand (say, the different vegetables and sauce in a stew), then construct. Prepare your mise en place, with all plates and all parts of the dish in order. Look, think and build.

The Canvas Large, white plates flatter food, plain and simple. They are versatile, and a great investment.

Rimmed plates contain and frame the food. That said, rimless plates are roomier and more modern. A flat well is great; sauces stay put. I find flat plates much easier to work on, and more inspiring. Remember the spiced apple ring garnish, perched on a scrunchy of greens? It was there to add color, which is so important on a plate. But don’t force it. If red bell pepper does not enhance the dish, leave it off.

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Regardless of the size of your plate, don’t overfill it. White space is as essential as all other elements, perhaps more so.

The Approach Dress the plate as your guest will see it.

The dish has a front and a back. Six o’clock will be the front. Look at what you are doing from a 45-degree angle. Neatness counts. A lot.

Establish a focal point. Asymmetry is pleasing.

Think in odd numbers; three or five fingerling potatoes per serving. Seven bits of lamb on a skewer. I don’t know why this is better; it just is.

Warm the plates in a low oven or stacked at the back of the stove. Don’t serve cold food on warm plates.

The Food Don’t overwork or overhandle the food.

Pick up the food and let it fall slowly onto the plate in a nice, natural haystack: salad, beans, slaw, anything loose.

Add height and drama by putting down the starch, or a green such as wilted spinach or other soft, leafy green sautéed or not, and set something to lean on it: sliced flank steak, zucchini pancakes, a fish fillet or a boneless chicken breast.

Serve a variety of shapes, textures and colors. Avoid a plateful of round things,

for example, such as meatballs, Brussels sprouts and new potatoes.

Put the sauce in the bottom of the plate, and then maybe drizzle a little sauce on top of the food, just before serving.

Slow-roast green vegetables such as asparagus or green beans; they stay wonderfully emerald green and remain just as tasty.

Keep salad greens wrapped in a clean dishtowel placed inside a plastic bag.

Drippy lettuce does not hold dressing well and makes for messy plating.

If a pie or cake is especially attractive, present it whole at the table; take in the oohs and ahhs, then go back into the kitchen to carve it up.

Get creative with the garnish — I like to think of it as the plate’s punctuation — and prepare it ahead of time. A spiced pastry straw or a lemon twist or a little mound of fresh pea shoots or shaved carrots or toasted almond slices or whatever will enhance the dish.

Green is good: chopped parsley, sliced chives, minced scallions, zested lime and tiny mint or basil leaves. A little something uncooked can be just the thing to add zest, bite and zing. source: Washington Post

SNYDER’S

BETTER SLOW COOKING

7 tricks for better slow cooking in your crock pot 1. Use the Right Size Slow cookers are available in a range of sizes, from 1 quart to 8 1/2 quarts. Use the cooker size recommended in each recipe.

This helps ensure that the slow cooker isn’t overflowing or underfilled, so that your meal can cook properly. Our slow-cooker recipes work best in a 5- to 6-quart slow cooker.

2. Don’t Overfill Your Slow Cooker To make sure your meal is finished in the time listed on your recipe, and to avoid potential food-safety hazards, don’t overfill your slow cooker. Most manufacturers recommend filling them no more than two-thirds full, but it differs among brands, so check your owner’s manual.

3. Keep a Lid on It Resist the urge to take off the lid and peek at your meal. Opening the slow cooker lets heat escape and slows cooking.

4. Plan Your Meals Ahead If you want to turn your slow cooker on first thing in the morning: – The night before: Cut and trim any meat, chop any vegetables, measure out dry ingredients and prepare any sauce; refrigerate the components in separate containers. (Do not refrigerate components in the slow-cooker insert; a cold insert takes too long to heat up and affects cooking time and food safety.)

– In the morning: Add ingredients to the cooker according to the recipe; reheat any sauce to a simmer before adding. If you won’t be home close to the end of the cooking time, make sure you have a slow cooker that can switch to the Warm setting when cooking is done.

5. Maximize Flavor If you’re in a hurry or really prefer to just dump your ingredients in the cooker and go, then you can skip this tip—it’s by no means necessary. But when I have a little extra time, 304

I like to brown my meat and/or vegetables in a skillet before I add it to the cooker. Then I “deglaze” the pan with my liquid to get all the brown, caramelized bits from the sauté pan into the cooker. You’ll end up with a richer flavor that can’t be achieved by slow-cooking alone.

6. Keep Temperature in Mind A slow cooker is certainly convenient, but if not used correctly there is the potential for food-safety hazards. Temperatures between 5° to 60°C (40° to 140°F) fall into the socalled “Danger Zone,” since bacteria thrive in these temperatures. When using a slow cooker be sure to take precautions that keep food from being in the Danger Zone for too long. To avoid the Danger Zone, never add frozen ingredients to your cooker, refrigerate any ingredients you’ve prepped ahead in separate storage containers and bring liquids to a simmer if you’re cooking on Low before

adding them to your cooker to give the heating process a jump-start. Never attempt to cook a whole chicken or roast in your slow cooker: large chunks of meat won’t cook thoroughly enough in the slow cooker. Make sure it’s cut into smaller pieces that will cook throughout.

7. Make Sure You Have the Best Crock Pot You may have a 20-year-old slow cooker that still works great, but it’s probably a basic cooker for which you need to time your cooking manually and then be there to turn it off. A programmable slow cooker cooks your meal for a predetermined time and then switches to a setting that keeps the food at a safe temperature until you’re ready to eat. Our favorite is the crock pot 5.5 Quart Smart-Pot. Its digital touchpad allows the user to control the heat settings and time the cooking in increments of 30 minutes up to 20 hours. source: eatingwell.com

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MADE IN FRANCE

CRUMBLES, CRISPS, COBBLERS: What’s in a name?

Does a crisp by any other name taste as sweet? The answer is that it does.

We attempt to define Bettys, cobblers, buckles, and their kin -- we sort of succeed.

Go to any two barbecues, any two cookouts, and each will call the same dish by another name. The Internet is no different. In every corner you’ll find a different definition, a rebel recipe.

The regular ruspects opposite the more flamboyant slump, grunt, sonker, and pandowdy, the regular suspects are those with names that sound more like desserts than an 18th century dance performed somewhere below the Mason-Dixon line.

These are the desserts you’ll see most often: cobblers, crisps, and crumbles.

They’re are all made with fresh fruit -- part of the reason we’re so confused -- with a crust of some kind. A cobbler’s crust, generally, takes the form of dropped biscuits which swell up as they bake, unevenly and pleasantly craggy, to look like cobblestones. Easy, right?

Crumbles and crisps get a bit trickier; they’re so closely related that they can switch places on a whim and you’d be none the wiser. And they often do. Both, again, have a stewed fruit foundation, but the distinction lies in whether oats are allowed in the streusel caps of crumbles.

(With crisps, oats seem to be fair game.)

Many of Martha’s recipes say no oats in a crumble, and since she’s Martha, you might be inclined to believe her.

But don’t yet. Baking authority Maida Heatter has a blueberry crumble recipe that calls for oats, and a rhubarb crumble that doesn’t.

Buckles and Bettys are a breeze. The first is decidedly more cake-like than the 306

rest, with the fruit added to a batter and a streusel sprinkled atop (oats, here, are up to you). When baked, its surface will appear to buckle just slightly, hence the name. A Betty, described as the thrifty cousin of the family, leans only on bread crumbs and sugar to support its fruit.

With slumps and grunts, the waters, again, get muddier. Many think of these two as the same classic New England dessert. Some conjecture that their parts -- a layer of cooked fruit and a custardy, steamed-pudding-like top -- are similar, but the cooking method is different (slumps are baked and grunts are steamed on the

stovetop). Are you still keeping track?

If you ever run into a sonker, act casual -- it’s basically a deep-dish cobbler made with biscuit dough or pie crust. Pandowdies, though, deserve pause for two reasons.

First, they’re equal opportunist: top their seasonal piles of fruit with whatever pie or biscuit dough strikes your fancy. Add oats if you want. Second, the pandowdy is the novice baker’s saving grace, a fallback fruit dessert if making beautiful pies isn’t your strong suit: either at the end or halfway through cooking, you’ll break up the topping and stir it into the filling. In other words, a pandowdy is an acceptable excuse to wreck your pie. source: food52.com

MUNCH

THE IKEA FOODIE

Interview with Noman Sarwar: Food and Beverages Manager at IKEA Kuwait What’s the story behind the food at IKEA? Back in 1959, the founder of IKEA, Ingvar Kamprad, noticed that the store always tended to empty around lunchtime when customers would leave to take up their meals. As such was the trend, many wouldn’t return to continue their shopping experience.

Triggered by this factor, and the desire to keep customers in store for the maximum time possible, Kamprad founded the first IKEA restaurant. Ever since IKEA opened its doors in Kuwait in 1984, as the first IKEA store in the Middle East, the IKEA restaurant was part of the concept. With our expansion in Kuwait, the IKEA restaurant evolved from seating 80100 people to accommodating 420 seats in our flagship location at The Avenues.

What is the ideology behind the food at IKEA? As part of IKEA’s Swedish identity, it is part of our food ideology to highlight iconic dishes from Sweden like the famous Swedish meatballs and the variety of Scandinavian salmon on offer. We also serve the traditional Princes cake, a specialty green cake covered in marzipan with raspberry jam and cream filling. Along with this focus is an adaptation to the market’s local tastes that stems from IKEA’s vision toward functionality.

For instance we add rice dishes like lamb Ouzi and continental dishes that vary from European to Asian cuisines. The food, whether you are dining at the restaurant or Bistro, or shopping from the food market, is healthy, quick, functional and extremely cost effective. In maintaining seasonal offers on food as well as constant competitive prices, our food and beverages department focus resounds with IKEA’s ideology offering products at prices, and services, so low that as many people as possible will be able to afford them.

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Dennis Jose with Noman Sarwar How long have you worked at IKEA? I’ve been with IKEA for five years now.

Have you always had a passion for food?

Ever since I was a kid, I’ve always been a foodie. My dad worked in the hotel industry so this was a passion that was definitely passed down to me. I studied hotel management in Switzerland, and chose the Food and Beverages industry as my concentration. I admire the process and hard work that goes into delivering an amazing culinary experience in a consistent manner, so I followed suit with a career path in this field that eventually brought me to Kuwait. I worked as a business development manager for a different concept, and eventually arrived at IKEA in 2008.

What’s your favorite dish at the IKEA restaurant?

All of the salmon specialties at IKEA are definitely my favorites. Aside from being an extremely healthy food choice, the salmon prepared here is very tasty and the portions are great.

Can you tell us more about what customers should expect from the restaurant?

Customers will be impressed by the

variety of cuisines on offer at reasonable prices that suit the entire family, with infants and children included. For instance, infants under the age of 10 months receive free baby food, and we have introduced half portions of any meal at half the price for children under the age of twelve. With a spacious layout and sufficient seating, privacy is always ensured, and we also provide free Wi-Fi so diners are always connected to the Internet. IKEA accounts for people from all walks of life, and this philosophy led us to make sure that we have full facilities for mothers, children and the disabled.

Menu-wise, besides our Swedish inspired staples, our menu varies seasonally and the IKEA catalogue is an excellent source for finding out about our monthly offers at the restaurant. Our prices are competitive, as we provide our diners with many value-added services such as complimentary refills on drinks like freshly squeezed orange juice, tea and coffees.

Furthermore, the proximity of our location as part of the largest shopping district in Kuwait makes IKEA a desirable destination

for home-shopping and dining needs. The quality of the food we serve is always fresh, consistent and quick.

Why does the IKEA restaurant maintain a self-service concept?

The idea behind this is that if you clear your trays and get your own drinks, this means that a reduction of additional staff expenses would be allocated in presenting customers with a higher quality meal at a lower price.

It’s an idea characterized by ‘paying it forward’ that defines the relationship between IKEA and its customers.

Can you tell us about the coffee at IKEA? We only serve UTZ certified, or fair trade, coffee at IKEA. Coffee is available in a refillable manner from our many different selfserve machines here at the restaurant.

How does IKEA encourage a healthier lifestyle?

Our food is cooked in zero percent transfat oils in keeping with a healthier perspective.

Even our fries are prepared with vegetable shortening, for instance, to allow customers to indulge in a guilt free experience. You can eat at IKEA every day and know that the food

you’re having is healthy. Globally speaking, we are even becoming the salmon destination, given its plentiful health benefits. We added a few more dishes including salmon, like smoked, grilled salmon fillet, a delicious salmon roll and even salmon lasagna.

What would customers find at the market?

The option to take home a taste of Sweden! From the famous Meatballs and its accompanying sauce, those delicious Daim chocolates and famous gingerbread biscuits and many other snacks. We also carry glutenfree products, and we have an organic range that is set to expand.

Tell us about the organic range at the market.

We noticed the trend toward organic driven products, and today we carry organic pasta, chicken, beverages and children’s snacks. We have plenty more additions scheduled in 2014.

Can you tell us more about the Bistro at IKEA? After a nice shopping experience, you’re usually famished. So the idea came about to give shoppers the opportunity to end their

IKEA experience on a delicious note. From our oven baked wedges to shawarmas, and those jumbo hot dogs. The food is quick and yummy, and customers are given the customizable option of freely adding condiments according to their liking. Customers feel at home, at ease and comfortable. For those with a sweet tooth, we have the option of frozen yogurts in an array of flavors like Swedish black berry, as well as an option of soft-serve self-service icecream that you purchase using a token from the bistro.

What are the latest developments in the IKEA F&B division?

Our restaurant is revamped annually.

We have just completed a new look using the latest textile designs from the home furnishings range at IKEA. We’ve also included more seating areas and we are constantly adding new items to our restaurant menu.

Whether you’re feeling peckish, or you’re in the mood for a full meal, head to IKEA for a delicious bite. IKEA is located at the First Avenue at The Avenues. For more information, please call 184 0408 or visit www.ikea.com/kw.

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DINNER DAZE

x6

What type of cuisine would you choose for the evening?

My family is a huge melting pot of various cultures; therefore, my menu would be a mix of all sorts of goodies!

(US/South America/Palestine/Lebanon/Kuwait).

So, what’s on the menu?

Appetizer: Let’s begin with the South American side of our family (my side): I would start the evening off with some cheese empanadas with a side of chimichurri sauce for dipping. I keep already prepped empanada dough in my freezer to avoid making it from scratch every time I crave an empanada or two.

Main: Beef lasagna—I’m from Texas so I LOVE comfort food! And what the heck, lasagna is easy, hearty and DELICIOUS! Dessert: For dessert, I would make a delicious rice pudding garnished with a mint leaf, a bit of powdered cinnamon and some raisins.

CHALLENGER: Wendy Villalva OCCUPATION: Founder of GrapevineKuwait.com THE CHALLENGE:

03:00:00 HR

MIN

SEC

+

x6

=

You have THREE hours to plan a last-minute dinner party for six people.

The menu must include at least 1 type of appetizer, 1 main course, and 1 dessert, beverages, etc. Of course, no dinner party is complete without entertainment.

THE RULES: You must do it on your own.

You must use what you already have currently in your house, plus anything else you can purchase in the span of the given three hours.

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What drinks would you be serving?

Kuwaiti-approved Sangria with fruit! Love me some Fre wine!

What are you doing for entertainment?

I love games that bring out the silly side of people and make people laugh, so I think I would go with charades!

If all else fails, which restaurant would you order in from to save your dinner party?

We LOVE Maki!

Did this really ever happen to you? If so, tell us about the experience, was it a huge fail/success?

Nope, it hasn’t happened to me thus far. I always like to plan gatherings in advance to avoid freaking out over things at the last minute!

What are some of your best tips for hosting a dinner party and/or gathering?

I like to keep my dinner parties/gatherings small and quaint amongst close friends. I feel that the smaller the dinner party, the less of a hassle—and if something unexpected DOES happen (i.e. burning the food) your good friends won’t mind. They’ll just laugh about it during the charades game.

SOMEDAY

Nojoom from Wataniya is Kuwait’s biggest telecom rewards program where you can earn points easily and have a great time spending them on fine dining at your favorite restaurants, plus hundreds of other everyday experiences.

To join Nojoom Rewards Program, send R for free to 129.

To know your Nojoom Rewards points, dial *5## on your personal mobile phone.

STRANGE FOOD FESTIVALS: USA Here are a few of the food festivals that we think might be worth a visit:

The earliest history of food festivals is much like the history of autumn harvest holidays; they were closely tied to the celebration of the autumn bounty and the veneration of earth gods. It was in the midst of the Great Depression, however, that food festivals (at least those in the United States) really got their start.

According to Harvey Levenstein in his book Paradox of Plenty: A Social History of Eating in Modern America, the 1930s coincided with a surge in concern for

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regional culinary practices. In this decade of instability, Americans sought to reinforce familial and community bonds by preserving rich traditions. And what better way to do that than to hold communal eating festivals?

In the present day, with national and regional food culture having a stronger presence than ever before, food festivals and communal eating events remain some of the best ways to experience culinary traditions and local specialties.

1. AVOFEST- The California Avocado Festival. All you can eat guacamole? We’re sold! Well, Santa Barbara County is the third largest avocado producer in North America, with Carpinteria being a major contributor. It seemed like a natural food festival in the making.

2. Acclaimed writer David Foster Wallace brought the Maine Lobster Festival to national attention with his essay “Consider the Lobster” for Gourmet Magazine. If you go, you’ll find lobster served in almost every way possible and a fiercely competitive lobster cook-off.

3. The Gilroy Garlic Festival in Gilroy, California is a vampire’s worst nightmare.

Cool off with a scoop of garlic ice cream; watch the crowning of Miss Gilroy Garlic, and try innovative garlic recipes at the Great Garlic Cook-off.

4. Is there anything more delicious than a warm piece of tender cornbread? If cornbread’s what you crave, consider entering yourself in a cornbread-eating contest at the National Cornbread Festival in South Pittsburg, Tennessee.

5. Hawaiians are known to be some of Spam’s biggest fans, consuming about seven million cans each year. The Spam Jam, held last year in beautiful Waikiki, has attracted over 25,000 people. If you think you’d have a great time hamming it up, Spam Jam is a great excuse to plan a tropical getaway.

6. The Lanesboro, MN Rhubarb Festival on the first Saturday of June. Cutting edge recipes in rhubarb tasting and contest, games, music, run, lots of rhubarb pies and rhubarb themed food booths! source: food52.com

eating out in kuwait

eating out in kuwait

A Al Balad Honest to goodness, wholesome and healthy food is apparent from an inspection of the menu, which unlike many places was simple, comprehensive but manageable and neatly presented on a thinnish wooden block. Lebanese food is sharing food and the whole notion of grazing could have been born in this cultural cuisine. What gives Al Balad the edge over many Lebanese restaurants is the fact that they import the spot-on spices and herbs endemic to Lebanon and this gives all the dishes distinct authenticity. When you come here you are going to have a very special dining experience. Al Balad is another mighty player with the food to satisfy the tummy and the views to stimulate your eyes. If you are a lover of Lebanese cuisine then go to Al Balad and enjoy the lift off to the sky where the experience will be stratospheric.

For more information or to make a reservation please call 2249 2111.

Al Boom Step aboard Al Boom for a truly authentic nautical atmosphere.

This dhow of the boom class made her maiden voyage from India to Kuwait twenty-five years ago.

Since then, Al Boom has become a perennial favorite of both residents and visitors. Dinner is served in the hull of this hand built boat, which is in dry dock next to the hotel. Guests start their meal with a selection from the impressive salad bar. Next, a choice of top quality steaks and seafood or a combination of both is on offer.

A savory platter with delicate sweets, fruits, and pastries provides the perfect finale. Coffee and dates are served upstairs in the comfortable diwaniya with its fascinating collection of maritime memorabilia. The sloping wooden floors and the staff in their old-style Kuwaiti sailors’ costumes add to the unique ambience. To eat at Al Boom is to experience an important part of local heritage.

Dinner is served from 7.30pm. Al Boom is located in Radisson SAS hotel. Call 2567 3000.

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Al Hambra Al Dente Restaurant The uniqueness of Al Dente lies in its authenticity. The look, the feel, and the fare of this cozy, casual restaurant is authentic Italian.

Designed to resemble a typical Italian trattoria, the restaurant has 52 covers spread between the ground floor and the balcony. Lose yourself in the moment as your try their mouth-watering dishes and relive past holidays in Italia – right here in Kuwait. Al Dente features an extensive a la carte menu as well as an acclaimed live band and opera singer.

They are open daily from 12:003:00pm for lunch and 7:00-11:30pm for dinner. Al Dente Restaurant is located in the Movenpick Hotel in Kuwait Free Trade Zone, Shuwaikh.

Call 2461 0033.

Al Forno There are plenty of places to eat Italian in Kuwait but where are you

going to eat the freshest of pasta and finest of pizzas in the style that only mamma knows best? Answer: simple. You get along, quickly, to Al Forno in the Avenues to eat some of the freshest, homemade, desirably authentic pasta and pizza dishes mamma ever thought of making! Classy yet casual is the ambience of Al Forno and the feature of this restaurant is its wood oven which delivers pizzas as close to the Italian model as you can get without actually being on the Via Veneto! Forget your Americanized corruption of the homespun favorite and consider a light crispy base adorned with your favorite toppings. Food and love lingers in the heart and this took us back to sun drenched days of the dolce vita.

Al Forno is located in the 1st Avenue— The Avenues. Call 2495 4777 for more information. Opening Hours 12:00pm-11:00pm.

Al Hambra Al Hambra restaurant sets a truly international pace at Sheraton Kuwait with a feast of succulent and sumptuous dishes from the four corners of the world. Whether you are sampling Al Hambra’s rich and varied buffet or enjoying a la car te dining, rest assured that ever y meal you experience is an unforgettable one. In an elegant atmosphere inspired by the Al Hambra palace in Spain, the restaurant provides the perfect choice for the discerning taste.

Al Hambra is open for breakfast, lunch and dinner. Buffet timings are 6:00 AM to 11:00 AM for breakfast; 12:30 PM to 3:30 PM for lunch and 7:30 PM to 11:30 PM for dinner. A la Carte is served from 6:00 AM to 1:00 AM. Al Hambra is located in the Sheraton Hotel and the Grand Avenue - The Avenues. Call 183 5555.

FISH MARKET

eating out in kuwait

Al Mayass Al Marsa Restaurant Located at Le Royal Hotel, Al Marsa Seafood Restaurant is a unique place in Kuwait. It offers a wide selection of divine fresh seafood dishes prepared in the traditional Kuwaiti way. Al Marsa offers an authentic atmosphere and a real taste of the sea. The market style venue has an extensive display of the freshest seafood from hamour to lobster, zubaidi and other local specialties. For guests who prefer privacy, the “Lulwa” private dining room was designed to meet their needs. Refined yet highly proficient staff members in their seafarer uniforms welcome guests with their warm smile and courteous service.

The restaurant opens its doors for seafood gourmets who value the real taste of the sea for lunch time from 12:30pm until 4:00pm and for dinner from 7:00pm until 11:00pm.

(The kitchen closes at 23:00).

Al Marsa Restaurant is located in Royal Hotel, Bneid Al Gar. Call 2251 0999.

Al Mayass Al Mayass has been serving great food in Beirut for a number of years offering an enjoyable mix of Armenian and Lebanese cuisines that will stimulate your taste buds to no end. Quality ingredients and skillful chefs make for a prime meal within a delightfully distinctive, upscale crimson and white themed 316

Al Marsa ambience that is tasteful yet relaxing and charmingly rustic. All your old favorites are here but there are also some unique options.

Portions are very generous here and prices are not steep so diners are getting a great deal.

Mayass is located inside the Rimal resort off Gulf Road in Bida’a area.

Please call 2573 8089 for more information or to make reservations.

Al Muhallab Sitting on the veranda with the waves lapping gently close by and a view of Hashimi you could not have a more idyllic and relaxing setting.

As well as feeding you brilliantly with traditional Kuwaiti recipes Al Muhallab has a mission to educate its diners regarding food, culture and heritage. Kuwaitis will love plasma televisions showing old Kuwaiti soaps and comedies whilst all diners may revel in the intriguing artifacts from bygone days including the old pre-1961 flag of Kuwait.

Everything here is 5 stars and the meal you have is exceptional value since the mezzes and desserts are complimentary. We love their lobster, crabs and jumbo shrimps with three perfectly fragranced rice dishes and divine accompanying sauces.

The menu symbolizes the aims of the restaurant: it is beautifully simple, user friendly and educative telling you how your chosen fish is best cooked [charcoal grilled, oven

baked or fried]. Seven types of fish are available: Zubaidy, Subaity, Sheem, Balool, Nagroor, Shoum and Newaiby. Booking is essential for tables at the weekend.

Lunch is served from 12:30pm to 3:30pm and dinner from 7:00pm till 11:00pm. Al Muhallab is located in The Palms Beach Hotel & Spa. Call 182 4060 for details.

Al Noukhaza Having ascended the luxurious carpeted staircase of the Crowne Plaza Hotel, you are welcomed by a smiling staff and a view of the sea: a large aquarium swimming with life.

And there is certainly a lot to fall in love with. Al Noukhaza boasts thirtyfive kinds of salads, nine different kinds of hot foods (seafood and otherwise), two kinds of daily soup, a host of fresh breads, an exceptional main course—the chef’s platter— with hammour, shrimp, and lobster prepared according to your choice of eight different styles, and, finally, over a dozen selections for desert.

The drinks, too, are excellent and varied. The best part is that all (except the drinks) are available to the diner for a reasonable, allinclusive price at different locations across Kuwait.

Al Noukhaza is located in the Crowne Plaza Hotel, Farwaniya (2474 2000); Mangaf (2373 3388); and on Gulf Road next to Shaab Park (182 3888).

Navigating your way through even a novice Japanese menu can sometimes be a daunting task.

Consider this your starter guide with a variety of words that you are likely to see on a Japanese menu locally.

Agari – Green Tea Ahi – Tuna Domo – Thank you Dozo – Please Edamame – Soy bean served in pod Geta – Wooden block used at sushi bar as a plate Gyoza – Stuffed wonton, pan-fried, sautéed and/or steamed Kim Chee – Spicy marinated cabbage Miso – A soy bean paste or type of soup from soy beans Mochi – Sweet glutinous rice cakes Nigiri – A slice of fish or other topping atop vinegared rice Ponzu – Sauce made with Japanese Citron, often used as a topping for Sushi Ramen – Thin noodles Sake – Rice wine Sashimi – Sliced raw fish.

Shitake – A type of Japanese mushroom Soy Sauce – Salted sauce made from fermented soy beans Sushi – Anything made with vinegared rice Temaki – Hand roll Tempura – Battered and deepfried seafood or vegetable Tofu – Soy bean curd Toro – Fatty tuna Udon – Thick wide wheat noodles Unagi – Eel Wasabi – Green, hot, Japanese horseradish Yakinori – Seaweed

CAFE NOVEMBER Our Cafe and Bakery both reflect our passion for delicious gourmet food and beautiful dĂŠcor.

We pride ourselves on our commitment to our enthusiastic customers and our loyal employees.

We celebrate food, family and friends with imagination, style and grace.

Shuwaikh Market

United Tower

Shuwaikh

Kuwait City

Tel : 2221-6935

Walk in only

eating out in kuwait Altissimo Cancel your dining plans for this week and head to the dizzying heights of the thirty-second floor for this dining sensation in Kuwait.

Kick back, stretch out and drink in the views as you trawl the menu.

You will need time for this is a weighty menu with an extraordinary number of tempting options. At Altissimo, its clientele regularly prebook their tables at this gemstone sparkling in the sky. To call Altissimo an Italian restaurant is a misnomer because whilst providing excellent Italian choices, there is much that you can choose from the comprehensive menu, which goes above its Italian offering.

The range is monumental from lobster thermidor and medallions of veal to a sandwich section!

Altissimo is located at the top of Al Nasser Tower on Fahad Al Salem street, just off of the Sheraton roundabout. Call 2225 8000 to make your reservations. Opening Hours 12:00pm-12:00am.

Applebee’s Flavors that bring people together.

There’s nothing like meeting old friends, taking a break from work, enjoying a great meal with your family and making get-togethers fun. The concept of people coming together to share a meal or have a good time is fast catching up and no one conveys this better than Applebee’s. Taking this concept and making it more appealing is renowned chef, Tyler Florence. His in-depth knowledge of food and how it captures and brings people together has made him an indispensable asset to Applebee’s. His selection of the exclusive and delectable for signature Mexican and oriental dishes, sharing a meal or just chilling out with one another will become the highlight of your day. So, if there’s one place that will let you forget about the world and enjoy good company, be it with your family or friends, then Applebee’s is the place to be.

Applebee’s is located in: Bneid Al Gar (2240 7536/7); Fintas (2371 4559); and Souq Sharq (2245 9461); Mishref (2538 1481); and the Avenues (2259 7709). For delivery please call 184 4466. Opening Hours 8:00am-midnight.

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Applebee’s

JUMEIRAH ARABESQUE

eating out in kuwait Asha’s Asha’s is a restaurant with an elegant, contemporary design.

Sparkling draped beads with understated bling hang around a huge semi-circular crimsoned interior of soft furnished seating. Discreet lighting from a pattern of oval and circular lamps provides a warm, welcoming setting for your meal. Asha’s, of course, is the brainchild of Asha Bhosle, the famous internationally recognized chanteuse. This is Indian food brought into the twenty first century with three main styles of cooking: Asha’s Own, Contemporary and Fusion. A real dining experience awaits you. Be prepared to be charmed by the ambiance, music, décor and aroma.

Favorites include barrah kebab (baby lamb chops marinated in ginger-garlic yogurt and spices and cooked in the tandoor oven, murg tikka chat (chicken tikka tossed with onions, coriander and green chillies in tangy mint and sweet tamarind chutney), and chingli chaap (jumbo prawns marinated in ginger garlic and onion then breaded and deep fried). They also have a comprehensive bar snack selection – light bites – which is a menu in its own right and is available all day and evening. Desserts are just as sumptuous – warm chocolate pudding with chilli chocolate ice cream is a must, as is the mango crème brulee.

There is seating for 70 outside overlooking the marina and 100 inside.

Lunch is served 12.30 pm – 3.30 pm and dinner from 7.00 pm – 11.30 pm. Takeaway service as well as outside catering is available.

Asha’s is located in Marina Crescent (2224 4502/03/09); The Avenues (2495 4700); and Spoons (2225 4097).

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Asseef Restaurant Asseef Restaurant offers the best cosmopolitan dishes

to cater to the most diversified tastes. The restaurant offers a daily International buffet for breakfast lunch and dinner in addition to a la carte dining.

Asseef restaurant also includes exclusive live cooking stations to titillate every palate. The restaurant is located on the second floor and offers a view of the bustling life of the capital.

Tempting hot oriental appetizers, Saj bread and shawerma stations are usually present, as well as international show cooking stations that are rotated.

Opening hours for Asseef Restaurant are from 6:00 am until 10:30 am for breakfast, 12:30 pm until 3:30 pm for lunch and 7:30 pm until 11:30 am for dinner.

Asseef Restaurant is located at the Sheraton Four Points Hotel.

Please call 183 5555.

Astra Lounge A real surprise awaits you at this ambitiously stylish cafe: A New York style lounge in Kuwait, with a large, beautifully landscaped garden area for dining al fresco or just meeting friends. The garden is an impressive feature of the restaurant. Within the stepped courtyard are two large rectangular fountains creating a shining pearl effect as the discreet lighting plays on the water assisting the ambience of cool relaxation. Casual dining with a fusion twist is the thrust of the menu. Open from 1pm to 11pm weekdays and 1pm to midnight on weekends, this is a place to snack and graze in with friends. Come to Astra to unwind and choose food according to your mood or occasion, be that dinner with friends, a casual lunch, or tea enjoyed outside.

A mixture of favorite foods from all over the world defines Astra’s menu. Be prepared to be dazzled by the inventiveness, enslaved by the taste, and enamored with the freshness.

Astra Lounge is located in Shaab – behind the Abha building. Call 2262 9779.

MAIS ALGHANIM 3 DELIVERY

eating out in kuwait

Ayyame Atari Atari certainly breaks Kuwait’s Asian restaurant regular mold, with a bright green entrance, a homey interior with bursts of your favorite old school video games to remind you of all those fond memories of playing Pongo for the first time. A concept based on the two understandings of the term, Atari, the restaurant aims to hit the spot with the classic Japanese definition as well playing Atari games with your friends. Be bold with your order and go for fusion Asian tapas like Korean beef burritos, Japanese pizza, and Shrimp Wanton Tacos. Since the tapas are perfect for sharing, order your hearts out and add in a portion of barbeque ribs with pureed potatoes. Don’t miss an enticing date pudding, or the deep fried cookie dough balls, for dessert.

Atari is located in the Seif Strip in front of Seif Palace on Gulf Road.

Phone 2246 8760 and follow them on Instagram @Atari_kw.

Atlantis Named after the fabled lost city, the Atlantis Restaurant at the Marina Hotel in Salmiya takes gourmands to new heights of indulgence in 322

fine dining. With views of both the city and sea, the restaurant seems to float above the water, as the serenity of the sea takes one’s breath away. Specializing in French and fusion cuisine, with Mediterranean influences, the focus is on serving only the finest ingredients showcased in what can only be described as edible art. Although the restaurant specializes in seafood; Atlantis understands the demands of the meat-lover, and only the finest cuts of steak are served to perfection.

Coupled with a menu selection that leaves diners spoilt for choice is a weekly ‘Chef’s Choice’ menu that allows for creating off-menu delights. Enjoy an after-dinner coffee or tea and be sure to leave some room for dessert, and what is particularly delicious is the thyme parfait infused with vanilla essence, or the black and white chocolate mousse served with orange-flavored sauce and set on kiwi fruit, a delightful and delicate way to end the evening.

Atlantis is located inside the Marina Hotel Salmiya. Call the hotel at 2224 4970 and ask for Atlantis restaurant.

Ayyame Ayyame’s menu reads like a travel guide for your taste buds, offering what it describes as a fusion of Middle Eastern and North African cuisine. The ambience supports such a wide variety of tastes as it does not overwhelm, but rather lays the foundation for the meal before you. Pick from an array of starters, from the Lebanese Spinach Hummus to the Moroccan Lentil Salad. For meat-eaters, the Palestinian style Musakhan is a definite must, as is the Chicken Tagine. For fans of Moroccan cuisine, Ayyame’s Tagine is a delight and the Syrian-Kuwaiti fusion dish, Mohalabia with Apricot is amazing. Round up your meal with the Moroccan Mint Chocolate Fondant: a sponge-y chocolate cake that erupts with chocolate fondant in the middle is perfect for the chocoholic of your clan. This dining destination is laid back but has an up-town feel, chic without being arrogant, and very good but very affordable with a great shisa selection on offer. We suggest you reward your palate with a trip around the culinary Middle East

without ever leaving the city.

Ayyame is located in Marina Crescent on the first floor. For reservations call 2571 2189, and in Abu Hasaniya at the Village, call 2390 7936.

Opening Hours are 9:00am-11:30pm and 12:00pm-12:00am weekends.

Azteca Bringing together cuisines from various regions of Mexico, such as Oaxaca, Puebla, Guadalajara, Michoacan, from amongst others, AZTECA only uses authentic ingredients, a mixture of dried and fresh chillies, Mexican herbs and prepare their handmade corn tortillas daily. It’s not only the ingredients they use and the dishes they serve that qualify AZTECA as authentically Mexican, hailing from Oaxaca, Chef Jorge Antonio Rosas Leon has been in the kitchen from the beginning and has worked hard to bring as much of Mexico to Kuwait as he can. The menu at AZTECA is a testament to its commitment to authenticity.

AZTECA is located in The Village, Abu Hassaniah. For more information visit www.azteca-restaurant.com or for reservations, call 2390 7546.

MAMA’S KITCHEN

eating out in kuwait B Babak For those who enjoy Persian cuisine, the excellent concept of Babak makes for the perfect choice. This is a middle range Persian take away and delivery service with the option to dine in with a casual bar context for five persons, or in fine weather on four tables for an al fresco experience. It takes just eight to twelve minutes for food to materialize from order to completion and they use the freshest of ingredients. The delivery service will be knocking on your door within 30 to 40 minutes of you placing your order. Babak is cleverly named, as well, with its three meanings: an old Persian name, kabab spelt backward and the other meaning of a door opening to welcome you. Well, the door is now firmly open and we can certainly encourage people to walk through and have a great meal at prices that will please: a great experience overall that will satisfy.

Babak is located in Jabriya, Salmiya, Bneid Al Qar, Al Qurain, Al Mangaf. Call 2225 5222 for more information. Opening Hours 11:00am-midnight.

Baharat Mahal The cooking here is generally north Indian and diners need to know this: some of Arun’s former chefs have graduated to the Sheraton’s Bukhara so if you catch good chefs early in their careers you are going to get sensational food at a fraction of the price. That’s another incentive to seek out this crafty curry house. Vegetarians are impressively catered to and we all chimed on the Kandai Paneer as one of the best we have ever tasted in Kuwait. The crowning glory of the menu, however, is the Raan Baharat special which is tandoori lamb. This takes 40 minutes to prepare so let them know immediately on arrival if you want this treat. We cannot 324

believe the size of the portion.

They call it a dish for two but we reckon four could eat well on this.

The sauce is rich with discernible coconut flavoring whilst the lamb is ultra soft and succulently infused with an overnight marinade. All the hard work is done for you since the dish comes with the meat already carved up. Parking is no problem and the drive is fast taking just 15 minutes from Salwa; quicker than getting into the city.

Baharat Mahal is open 11:00am till 11:00pm and is located in Mangaf, Block 4 near the Sultan Center, tel.

2373 0706.

Baking Tray When you walk into a place called Baking Tray you sort of know what to expect. The clue’s right there in the name. So if you love baked goods as much as we do here at bazaar, then you’ll be as pleased walking into a placed called Baking Tray as we were. This restaurant has great space and a great atmosphere, the aroma of freshly baked breads and cookies, and a selection of dishes made using the freshest, highest quality ingredients. This all adds up to a great dining experience, whether you’re staying for dinner or dropping by for a cookie.

Baking Tray is located in Kuwait City in Mishal Tower on Jaber Al Mubarak Street and at the 2nd Avenue – The Avenues. For more information call 184 2887.

Balsamico The Regency’s Balsamico is an ode to Italian dining, giving Kuwait an authentic dining experience and more importantly, true italian cuisine.

From the moment you walk into the restaurant you embark on a true italian culinary journey. Wall to ceiling murals of some of the most popular italian towns, such as Tuscany, line the walls on both sides, transcedant of a hearty italian cucina. The menu,

Baking Tray put together by the expertly trained Neapolean chef, Carmine De Filippo, encompasses all regions of Italy.

From the Piedmontese Vitetello Tonnato, to a Southern Italian Parmigiana di Melanzane, your taste buds will be completely tantalized.

Balsamico is located at The Regency Hotel Kuwait. Please call 2576 6749 for information and reservations.

Follow them on Instagram and Twitter @TheRegencyQ8 and Facebook: The Regency Kuwait, or at: www.theregencykuwait.com.

SHAWARMA-MATIC

eating out in kuwait

Bice Benihana You’re always told to never play with your food. Still sometimes it’s just cooler to make shapes before you eat it and pretend like your food is a ticking time bomb while it cooks. Well then, you’re guaranteed to have an awesome experience at Benihana where playing with your food is your chef’s specialty. Originating in Japan, Benihana literally translates into “Red flower” which was the inspiration of the shop’s name and theme. Developed and “blossomed” in the US in the ‘60’s, the legacy that Rocky Aoki left behind changed the Japanese culinary experience in the States for good. With a 326

love for the “theatrical” side of things, Benihana has become the restaurant that serves great food with astounding entertainment.

Pay a visit to Benihana at 2nd Avenue – The Avenues for an amazing culinary experience. Call them at 2259 7095 for reservations or more information.

Bice An authentic family eatery that prides itself on equal parts modern and old world, this Bice offers an amazing array of pastas and sauces. The Carpaccio di Manzo is delicious, as well as the handcut angus beef slices. If Vegetarian is more your thing, they have tons of traditional pasta sauces including

a wonderful arrabiata. With a tremendous seafood menu that includes perfectly cooked lobster, prawns, crabs, monkfish and mussels—you’re sure to leave full. Make sure to save room for the Pannacotta con Salsa Lampoi for a decliously sublime dessert.

Bice Restaurant is located in AlHamra Luxury center (2227 0247) and Bice Mare is located in Marina Waves, Salmiya (2224 4525).

Brasserie The Brasserie De l’ E’toile is the gem among its peers at The Avenues, for various reasons, the most explicit of which is its rarity as a traditional French restaurant in Kuwait; one that pays homage

to dreamy images of Parisian boulevards, cobblestone roads and simply immaculate cuisine.

Stepping into Brasserie is to exhale the mundanity of all that comprises an average day, and to inhale the imaginativeness wrapped in an elegant French dining experience. Brasserie also offers a breakfast, lunch and snack menu. It looks irresistible and full of your French favorites like croque monsieur, croque madam, fresh croissants and café au lait.

To relish in the Parisian delights of Brasserie, make a reservation by calling 2495 4514. They are located in the 2nd Avenue– The Avenues.

Redcatering Kuwait Redcatering

The Distinguished Catering Company

RED CATERING

For orders & inquiries, contact: 55543000 / 55566676 www.redcateringkuwait.com

eating out in kuwait Breakfast and Brunch Located on a inconspicuous corner near Marina Mall is a well-kept secret, Breakfast and Brunch. This establishment is the creation of Jumana Al Othman. Set to join the healthy food revolution, Breakfast and Brunch aims to create an awareness about the benefits of eating right. By simply replacing less wholesome food with healthy alternatives, they have come up with an entire menu of healthy eats! To get children into food, they also made the unique decision to let children cook their own meal.

Who would have guessed that eating can be fun, too? With so many delectable bites waiting to be sampled, a visit to Breakfast and Brunch will certainly be more than just an occasional affair.

Breakfast and Brunch is located in Salmiya, near Marina Mall, next to The ONE. For more information please call 2571 5362.

Black & White Black & White bears little resemblance to the image of the wholesome classical diner we are so used to. Decorated mainly in shades of black and white, the place offers a very unique dining experience for the people who love the food of a traditional diner and are accustomed to the

‘counter culture’ of these eateries.

Interestingly, Black & White blends the best of the old and new and is best described as a very trendy and contemporary take on the classical diner with its modern décor, custom made posh leather booths, stylish tables and chairs and symmetrical interior. Still, it has the timeless appeal of a classical American diner and all the elements that make people want to come back again and again. Namely: friendly service, great atmosphere, delicious old time favorites, generous food portions, reasonable prices and cool 50’s memorabilia. Black & White is a celebration of the liveliest decade of American history. The menu itself is very unique and compliments the theme. It resembles a newspaper tabloid and has interesting and brief descriptions of the diner’s specialties. On the backside, you find cool trivia such as the top 10 movies, songs, and actors of the 50’s, as well as classic advertisements.

Black & White is located at Qurtoba Supermarket (mezzanine floor) and Kuwait Magic Mall, Abu Halifa. Call 182 4050. Opening Hours 11:30am11:30pm.

Black & White American Wild West, Buffalo’s uses several objects and Memorabilia to create the atmosphere of the Olden days of Cowboys, Outlaws and the American Indians. The menu features the company’s award winning Buffalo wings, Homemade chili, Quesadillas, Nachos, Fajitas, mouthwatering USDA choice Steaks and a wide variety of other Southwestern Dishes. The menu

Buffalo’s Southwest Café An American Franchise with interiors and decor reminiscent of the old

also offers delicious desserts and Cantina drinks.

Buffalo’s has many locations and each of the stores have different promotions, theme nights and delivery service. To find out more please call: Salmiya (2574 8989); Avenues (2259 7293); Mahboula (2373 0333); Keifan (2491 3443); Jabriya (2535 0030). Opening hours 12:00pm-12:00am.

WHEN STEAKS ARE HIGH: THE WHERE AND HOW OF IT

Steaks are basically any piece of meat that falls under the category of “fast-cooking” cuts—cuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks.

The Ribeye: (AKA Beauty Steak, Market Steak, Delmonico Steak, Spencer Steak, Scotch Filet, Entrecôte.)

Where It’s Cut From: The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you’ll find in your steak—that’s the cap of meat that wraps around the fatter end of the steak.

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The Strip: (AKA New York Strip, Top Sirloin – which has nothing to do with the Sirloin primal of the steer, or the Sirloin Steak, which is an entirely different cut) – Top Loin, Contre-filet) Where It’s Cut From: The Longissimus dorsi muscle, towards the rear-end of the steer in the Short loin primal (that’s the primal just behind the ribs)

The Tenderloin : (AKA Filet, Filet mignon, Fillet, Châteaubriand, Tournedo) Where It’s Cut From: The central section of the Psoas major muscle in the Short loin primal of the steer.

The T-Bone: (AKA Porterhouse – when tenderloin section is 1 1/2-inches or wider) Where It’s Cut From: The T-bone is a twofor-one cut—it’s comprised of a piece of tenderloin, and a piece of strip separated by a T-shaped bone. A Porterhouse steak, on the other hand, is cut from further back and has a section of tenderloin at least 1 1/2-inches wide.

CHINA KITCHEN

eating out in kuwait Bukhara The Bukhara restaurant, inspired by the magnificent Palace of Jaipur, captures the romance of ancient India down to the last detail. It brings to life an array of traditionally prepared authentic Indian dishes, including the world famous flavors of tandoori.

Genuine clay ovens simmer tender delicacies specially prepared to suit the taste of Bukhara’s guests, while offering a magnificent view of Kuwait from the rooftop at its location at Kuwait’s Sheraton Hotel. Bukhara restaurant is open daily for lunch and dinner with the accompaniment of traditional live music in the evening.

Bukhara’s restaurant timings: 12:30pm to 3:30pm for lunch and from 7:30pm to 11:30pm for dinner.

Bukhara is located in the Sheraton

Hotel and at the Grand Avenue— The Avenues. Call 183 5555 Buongiorno Since its inception in early 2005 in downtown Kuwait, Buongiorno sandwich bar & cafe, a locally developed concept, has carved a special niche for itself amongst its discerning clientele. A wide variety of fresh bread, fresh vegetables, and highest quality ingredients have become the mainstay of the Buongiorno standards. Their transformation from a single location restaurant to two centrally located restaurants can be directly attributed to their clients’ loyal support and appreciation of the variety offered by their menu as well as costumer’s appreciation of the quality and service. The menu offers a wide range of fresh

salads, hot and cold sandwiches, and homemade fresh fruit cupcakes, and adding to that a large variety of coffees, fresh juices and smoothies, all at very reasonable prices. Buongiorno offers delivery service from all its branches in Sharq and Mahboula, Try their outdoor catering services for selected occasions, business meetings, or home gatherings.

Buongiorno dine-in is located at Sharq (2241 3830); Abu Hulaifa (2372 5851). Open daily from 8:00am-5:00pm except Fridays.

Burger Boutique (B+F) Burger Boutique opened in 2005 and developed a loyal following pretty quickly. It was the first dedicated burger joint in Kuwait and this focus was evident in how good the burgers were. Others

of course followed suit and now Kuwait has more burger places than you can shake a stick at. So when Burger Boutique reopened, after being closed for a year, we wanted to know whether it still had that special something. From what we found, they still have it, plus a whole lot more. Those expecting the same Burger Boutique will be in for a surprise, but trust us, one they’ll like. The location has changed (directly opposite the old place), the logo has changed, the color theme has changed, the menu has changed, the concept has changed; the only thing that hasn’t changed is the quality of the food.

Burger Boutique is located on Mezzanine II, Arraya Mall, Sharq. For more information visit www.burgerboutique.com or call 2229 9775.

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OUR COFFEE SPEAKS FOR ITSELF WE JUST WANTED TO SAY HELLO

CARIBOU

Don’t forget to visit us at Arabella, Al Bidaa @Caribou_social

@Caribou_social

Caribou_social

eating out in kuwait Burger Hub Burger Hub is a restaurant that has an infatuation with burgers. Choices of toppings include anything from the extravagant (foie gras, blackberry sauce, brie or reduced balsamic grape sauce) to everyday favorites such as Swiss cheese and fresh mushrooms, chili, and coleslaw. La Rosee Burger - A sumptuous mix of caramelized onions, creamy mushroom sauce, and melted original Swiss cheese, this classic is one of the most in demand sandwiches the restaurant serves. The Division 16 burger which is comprised of deep fried battered chicken with cherry tomato chutney and Parmesan shavings topped with the house sauce and is a real feast for the senses. The Norwegian Burger comes with a superb salmon cake topped with a tangy tartar sauce. The restaurant also offers a variety of ‘Baby Burgers’ which come in bite size portions. Unique side dishes include the Crispy Beetroot and Crispy Zucchini which are exactly like potato crisps except for the fact that they are made from the respective vegetables. Cheesy fries, stuffed mushrooms with cheese and homemade onion rings round out the regular favorites while the Wazoo Fries can only be described as chili fries on steroids.

Burger Hub is located on the Gulf Road, Kuwait City, opposite Seif Palace. Call 2246 4818. Opening Hours 1:00 pm-11: 30 pm.

Burj Al Hamam Kuwait’s Burj al Hamam has been a screaming success virtually since day one, and is now a well established major player in the market. There are many reasons for this: the quality of the food prepared, the stunning location and the wonderfully elegant ambience.

The very size of the restaurant has cleverly been utilized to create many different mood opportunities for dining under one roof. Service is fast and informative as befits a large slick organization. The mains are a joy. The grilled prawns are done to a tee with tasty dipping sauces and spicy and non-spicy sauces neatly accompanying the fillet of hammour. One of the main reasons 332

DID YOU KNOW…

Consider the Lobster

The Butcher Shop & Grill Burj al Hamam is so successful is because of its pricing policy. Only a couple of main courses (fried or grilled jumbo shrimp) are over 5KD. The rest is well below that. So you are getting the freshest of food with the finest ingredients served efficiently in a wonderful ambience at very affordable prices: bullseye for the consumer!

Burj al Hamam is located on the seaside of the Gulf Road between 3rd and 2nd Ring Road. Please call 2252 9095 for reservations or more information.

The Butcher’s Den Walking into The Butchers Den, there is no mistaking what kind of restaurant you’re entering. The name alone will probably point you in the right direction, but one word echoes through the décor, the menu, and subsequently your appetite – beef!

Chicken lover? You’ll be limited to a one main course. Vegetarian? You’ll love the sides. Vegan? Well... Why do you do that to yourself? The Butcher’s Den serves outstanding beef. You don’t really need to know more than that. But for those who prefer more of

a conclusion; if you love a good steak, you’ll find that—plus a whole lot more, being served in a funky, lively spot with a kicking soundtrack to boot.

The Butcher’s Den is located at Al Bida’a Strip. For reservations or queries call 2226 3140.

The Butcher Shop & Grill The place itself is unique for the very fact that it is as the title suggests.

Other than a steak house and restaurant, there is also a butcher counter for retail customers to purchase raw cuts of meat for their home requirements. A knowledgeable butcher will advise on how best to store the meat and prepare it at home and your order can be packed in cooler bags for the trip home. This is perhaps the place’s most unique point, especially since we don’t have that many specialty butchers in Kuwait. The selection of meat is of a quality you wish more of your favorite restaurants would embody.

The Butcher Shop & Grill stands out with its variety, and more importantly, its complete understanding of steak cuts. From the Sirloin to the Rump, from the Fillet to the T-bone, and from

The 2005 book by famed author David Foster Wallace entitled, Consider The Lobster, was actually based on a field assignment the author received from Gourmet Magazine in 2004, to attend and write about this annual event celebrating the iconic Maine Lobster Festival.

The resulting story, filled with all of DFW’s trademark wit, is a thoughtful reflection on what it means to eat meat, our justifications and preparations for doing so, and even the significance of the event itself.

Consider this provocative reading for flagrant foodies and purposefilled pescetarians alike.

the Rib Eye to my favorite, the Prime Rib, the meats are exquisitely cut to their full portion potential, so be sure to arrive with an empty stomach.

When it comes to ordering a steak, you start with the cut, then choose the sauce (from the choice of black pepper, garlic, mushroom, mustard, cheese, and the excellent Monkey Gland sauce), and finally the side order. However, this is not exclusively a steak house. The Butcher Shop & Grill serves some excellent lamb, chicken and seafood dishes, with an extensive burger menu as well.

The Butcher Shop & Grill is located on the first floor at the Grand Avenue—The Avenues. For more information or to make a reservation please call 2259 7100.

Delivery

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eating out in kuwait

C Café Blanc Café Blanc is committed to delivering the best of Lebanese cuisine, with fresh ingredients and a striking, modern ambience.

This is a restaurant with style and chic elegance. Natural colors welcome you and clear lines define the smooth contemporary design.

Think traditional Lebanese food with a 21st century interior design and you have grasped the essence of Café Blanc. The menu is vast, including the fruit juices. Try the Green Valley (fresh avocado, banana, milk and debes). Lebanese food is defined by mezzes, and the sheer joy of communal sharing and conversing characterizes the food here. We love the mchallali (circular strips of tasty cheese caressed in oil) and their shankleesh (a mixture of specialist cheese, onion, tomato, parsley and oil) – all offset with gorgeously delicate puffed breads. Café Blanc is a traditional after dinner drink, hot water and rose water, and is served free to all customers at the end of the meal. Open from 10am till midnight, and 10am till 1am during the weekends; this is an extremely popular restaurant.

During the week you are advised to book, but on the weekends there is a no booking policy.

Café Blanc is located at Marina Crescent and The 2nd Avenue at The Avenues. Call 2224 4644 or 2224 4655.

Café Supreme Don’t be fooled by the name, Café Supreme is not your typical coffee place, as indulging in all things ‘supreme’ leaves you coming back for more...we took it upon ourselves to explore and show you what the buzz was all about at Kuwait’s most popular chain of Café Restaurants. Suprême has a unique concept: unlike other café franchises it offers a “Good Living Menu” which focuses on delivering home style prepared light and delicious gourmet foods. This includes a selection of salads, sandwiches and hot dishes in addition to gourmet hot and cold coffee drinks and dessert. Owned 334

The Cheesecake Factory and operated locally by Asfoor & Khatib Trading Co., Café Supreme is a highly successful Canadian franchise that combines the concept of a Café- Restaurant that caters to very respected clients.

With various locations in Salmiya, Al Kout in Fahaheel, Murgab-Kuwait city, and a location in Hawalli, Café Supreme serves its clients all over Kuwait, looking to provide the most memorable service and light gourmet food and drink.

Café Supreme is located at Al Bustan Mall at Salem al Mubarak St. Salmiya (2575 8850); Al Kout Mall at Fahaheel (2393 0901); Al Zumorrodah Tower in Kuwait City

(2291 6199) and Barcho 10 Mall Al-Safat Center Hawalli.

The Cheesecake Factory Like its original namesake offerings, The Cheesecake Factory restaurant‘s menu is not only filled with internationally inspired recipes, but each and every recipe is original. Because the menu at The Cheesecake Factory is created with David Overton’s vision of traveling the world and sampling different flavors, entrees offer a stunning variety, from the signature Glamburgers, to main dishes that will leave you coming back for more. Where any dining experience at The Cheesecake

Factory is concerned, saving room for dessert is an absolute necessity; after all, those dreamy cheesecakes are always worth it. However, the dessert menu at The Cheesecake Factory will take you to greater heights of sweet temptations that go beyond the realm of the divine cheesecakes, with Fresh Strawberry Shortcake with vanilla ice cream and whipped cream that will equally delight, or a fabulous Chocolate Brownie Sundae.

The Cheesecake Factory is located at the Grand Avenue – The Avenues, and scheduled to be open in Arabella in 2014. For more information, please call 2228 3064/5.

TIM HORTONS

NOW OPEN The Avenues ( Second Avenues, First Floor ) 22597224

eating out in kuwait

The Chocolate Bar Chocolate & Macaroon Everyone “in the know” in the world of good food would have come across the pink and green boxes filled with scrumptious little delights known to the world as macaroons at Chocolate & Macaroon. With so many choices on the menu and a craving for dessert, prepare to feast like royalty. They may be renowned for pioneering Kuwait’s dessert scene with their freshly made macaroons and tasty contemporary menu, but the breakfast menu proves just as inventive. With an elegant presentation of breakfast favorites, along with creative concoctions and clever twists to classical breakfast 336

items, you’ll be in for a morning treat. Employees at the various business establishments in the neighboring commercial tower prefer to conduct their morning meetings here, and avid shoppers gather for a delectable breakfast before carrying out irreversible damage to their credit cards.

Chocolate & Macaroon is located at Arrayah Center, The 2nd Avenue – The Avenues, Julaia’a, Saleh Shehab Resort, and opening soon at The White in Salmiya. For more information, please call 2299 7919.

The Chocolate Bar Here is chocolate served inventively,

creatively and with infectious passion. It is amazing how they have filled an entire menu with so many glorious options of chocolate.

This is a groundbreaking café in its daring and bold original concept.

All ingredients are fresh – there are no powders or ready-mix items. All hot chocolates, as all the chocolate dishes, are made from premium Belgian chocolate. The fondue is always a favorite and a wonderfully fun, communal experience. There are 3 dipping sauces of dark, white and milk chocolate with fresh fruit, cake pieces and biscuits for the dipping. We love this one! Or what about the ‘shots’!? Suck up melted

chocolate through a straw for a vigorous injection of chocolate.

Molten cakes are another infamous piece – they are made to order and well worth the 12 minute wait: light, airy cakes with the chocolate of your preference oozing out of the centre. There is also a takeout service, and you can ask for the goodies to be boxed as the packaging is delightful and would make an excellent gift.

The Chocolate Bar is located in Marina Crescent (2224 4880); Al Bida’a Complex (2225 3161); The Avenues (2259 7404); Spoons Mall (2225 3396) and Al Hamra Tower.

(2227 0256).

AL NOUKHAZA

DID YOU KNOW… The Power of Salt

Did you know that salt consumption has quasiaddictive properties to it?

According to a 2011 study at Philadelphia’s Monell Chemical Senses Center—the source of many salt consumption studies—the more we eat, the more we want. In this study it was found that babies who eat salty starchy foods almost immediately begin to crave salt at higher levels than their saltnaïve peers. There are even indications via rodent studies that a mothers salt intake, transmitted to her baby in her breast milk, can affect its salt cravings later in life.

Cocoa Room Choowy Goowy Located at 52 Degrees, Kuwait’s uber-chic retail space, Choowy Goowy operates as a full-fledged gourmet restaurant, translating the ‘taste of joy’ into a delectably innovative sweet and savory menu. Avid loyalists of ‘Choowy Goowy goodness’ will be taken by the ambience: a colorfullyreflected and passionate celebration of life. The vibrant purple walls are set off by incandescent swirls of fuchsia and glitzy blue lighting surrounds the central dining area. Visitors are advised to pre-order the baked-to-order dessert: The Ultimate Choowy Goowy.

A promise of total satisfaction, this dessert is an intoxicating concoction, one giant cookie dough stuffed with Kinder or Nutella chocolate complete with a side of the house’s famous 338

vanilla bean ice cream. For savory choices, you will be spoilt between classic choices like the Caesar Salad, Italian inspired renditions like Pasta Bolognaise and the local favorite option of Pink Pasta, and Mexican surprises such as Tacos.

Experience Choowy Goowy Goodness at their 52 Degrees location in Tilal Complex, The Village in Abu AlHasaniya and the 1st Avenue – The Avenues. For more information call 2225 4569 or visit www.choowygoowy.com.

Cocoa Room Engineered with the spirit of colonial refinement, the menu at Cocoa Room denotes the finest selection of international riches. The breakfast and beverages menu is a handpicked mixture celebrating the best of the

New World, a globalized world, where one is able to sample authentic worldly flavors while comfortably seated in an enchanting space.

Renowned for one of the most delicious breakfast menus in the GCC, it comes as no surprise that every winter season features a queue of loyal breakfast goers outside this establishment. From that addictive BBQ Brisket hash, to those delicious Banoffee pancakes with a Digestive biscuit crumble, both savory and sweet dishes will satiate even the most discerning of palates.

For your Cocoa experience, head to the famous Slider Street located on the ‘Gulf Road Strip’ across from the Seif Palace in Kuwait City. Phone 2246 5049 or follow the socially active cocoa beans’ Instagram @cocoaroom.

Container 75 If you’re wandering through Jabriya you may come across a sight that doesn’t seem quite right, something that doesn’t seem to belong here. It would be more at home further North of Kuwait at Shuwaikh Port or even out at sea, aboard a ship. Two shipping containers stacked one on top of the other. Fear not, they haven’t been dumped here by some lost truck driver – this is Container 75. So if you’re looking for great burgers and want something a little bit different, head on down to Container 75 in Jabriya. It’s a unique concept backed up with quality food that will be also be opening new locations across Kuwait soon.

Container 75 is located in Jabriya Block 1a. To reserve or order to pick up call 2531 0075.

CASA HAVANA

eating out in kuwait Copper Chimney There’s a new destination for Indian food at Bida’a strip, adding to the many culinary delights already on offer there, bringing authentic North Indian cuisine to Kuwait in royal style.

Copper Chimney – that name just conjures up images of a traditionally cooked sumptuous feast – offers a tribute to the extravaganzas of the ‘Grand Moghuls’. Copper Chimney brings the culinary delights and traditions of Northern India and delivers an authentic dining experience that feels truly traditional but perfectly of our times.

Copper Chimney is located on Bida’a Strip. For more information visit www.copperchimneykuwait.com or call 2226 3114 for reservations.

different dishes and flavors. With comfortable indoor lounging and outdoor seating, the space is laid out to suit your preference. With a keen eye for detail, the presentation of the dishes is superb and the chef makes sure that only the finest is served. Going through the menu, the variety is substantially split up into sections. Seven different types of rice and dozens of choices for the grills, there’s something there for everyone.

Different appetizers, salads, soups and stews with a twist, and the list goes on.

Crimson Garden is located on the first floor of the 1st Avenue – The Avenues. For reservations please call 2259 7344 or for Spoons Mall in Mahboula please call 2225 4094.

The Counter A burger joint that is known as much for their classic renditions of burger favorites, as they are for their delicous and innovative “build your own” options; this place is a welcomed respite when you are fighting the crowds at the mall. Whether you decide on the Angus patty, the chicken breast, or even forego meat altogether in favor of the Vegan Veggie option, the portions are big and the condiments aplenty. The cheeses alone range from Danish Blue to Tillamook cheddar, with a brief nod to everything in between. Add in the sauces and optional 4 plus toppings and you have a burger behemoth on your hands. Should you have room, you will most definitely want some crispy onion strings with that!

The Counter is located in the 1st Avenue, The Avenues. Phone 2259 7244 or visit them online www.thecounterburger.com and Twitter @The_Counter_Q8

Cucina When the fashion and tableware visionary, Rosita Missoni, ventured into the business of hospitality, she decided that the heart of any hotel lies in the heart of every Italian home: the kitchen. Opening its doors in Kuwait with its second boutique hotel worldwide, the fabulous identity of Hotel Missoni is incomplete without Cucina, the hotel’s main fine dining Italian kitchen and restaurant, and the heart and soul of the establishment.

Dreamt by Mama Missoni herself, Cucina is an inspired culinary vision realized by renowned Michelin-starred chef Giorgio Locatelli, the hotel’s consulting chef and owner of London’s Locanda Locatelli restaurant. Both natives of northern Italy’s Lombardy region, Rosita and Giorgio conceived a menu based on contemporary classic recipes using fresh and seasonal ingredients, creating a glamorous gastronomic affair of design, elegance, and heart-warming food. Ornate floral plates, polka dot cyan napkins, glints of gold and azure walls; Arabian indulgence is resplendent, Missoni style. Paying true homage to the brand’s iconic vision, Cucina is bold and understated, fashionable and passionate, standing out as a fine dining landmark on the culinary scene.

Cucina is located on the first floor of Hotel Missoni on Gulf Road in Salmiya. For your reservations, please call 2577 0006 or visit www.hotelmissoni.com

Crimson Garden In keeping with the tradition of everything Persian, the color scheme is crimson red and beige giving the space a feel of the colors of tradition, with motifs of flowers on everything from the menus to the seats. All the Persian dishes on the menu are transcribed with their true names with brief explanations underneath each one. The atmosphere is very relaxed and welcoming with a friendly staff that’s happy to explain the 340

The Counter

CRUMBS

eating out in kuwait

CRAVING…

The Classic Tea House

As one of the ancient leisure time drinks in the world, there is no supplanting Tea as mans oldest remaining companion. So when the urge strikes, check out these old time classic teahouses doing the classics right.

Karak Gholam: Classic Karak Tea, traditional tea infused with cardamom and many other spices and brewed in milk, and delicious chapatti. Located in Kuwait City at Dar Al-Awadi. Phone 2232 2286.

The T Lounge Café by Dilmah: Run by one of the oldest Ceylon tea companies in Sri Lanka, they now offer a great place to enjoy your tea. This is one that should not be missed. Located in The Mall – The Avenues. Phone 2220 0722.

The English Tea Lounge: The menu is simple yet refined, dedicated to the traditions of English Tea drinking served in an atmosphere that is reminiscent of an English country house. Located at The Sheraton Hotel and 2nd Avenue – The Avenues. Phone 183 5555.

Tea Leaf: The finest of Japanese teas hand selected by the owner and served in the most relaxing of environments and Zeninspired havens. What more can you ask for? With a tea expert on hand to personally pick out according to mood or to fix what ails you, this custom experience is not to be missed. Located in Salmiya. Reach them by phone 2573 0773.

D Dean & Deluca Fresh flowers shipped from Holland, Mangosteen fruits from Thailand, Malaysian pineapples, Australian finger limes, chocolates from Costa Rica, sweets from Equador, fresh gelato ice-cream from Italy: these are a just a few of the things available at Dean & Deluca, the gourmet haven of delights. Founded by Joel Dean and Giorgio Deluca, this epicurean food boutique grew from a hobby to a well renowned retail name with multiple locations around the world. Dean & Deluca is brought to the region by M. H. Alshaya; a new concept added to their rich bank of brands and offering us the chance to indulge in a culinary shopping experience that is truly unique. Dean & Deluca, the best example of a gourmet grocery in the region, is not only a store but a social destination where you can take your family through the unique shopping experience, meet friends and colleagues at the grab-and-go café, and most importantly let yourself relax in pure indulgence. It’s chic, hip and absolutely charming. Dean & Deluca, with its range of intriguing items, a tale behind every product, and a truly memorable service, will no doubt change the way we shop and appreciate those little things in life.

Dean & Deluca is located in the 2nd 342

Diner Avenue, The Avenues. Hours of operation are from 9:00 am to 12:00 pm. For more information, please call 2224 2224.

Diner Taking this burger centric town by storm, Diner is not your typical, well, diner. In introducing our taste palates to the Ramen Burger, NYC’s Keizo Shimamoto’s invention is adopted to the local market, diner is neither conventional nor retro, it is an open cuisine concept focused on delivering a new take on the typical burger experience.

Besides the perfectly constructed Ramen noodle burger, look out for a simple menu complete with five burgers, sandwiches, house desserts and side-kicks. If you’re up for challenging your taste buds with

new flavors that stray away from the ordinary, this cozy restaurant located in Al Tijraria tower is the place for you.

Diner is located in the basement floor of Al Tijaria Tower in Mirgab.

Opening hours are from 1:30 pm -10:30 pm. For orders and more information please call 9009 1147 or visit www.dinerkw.com. dressed This is where you truly become the master of your own salad, along with the help of the friendly staff to guide you towards a tantalizing and healthy experience. With more than 70 gourmet salad ingredients at hand and options from preparing its leafy base, to ‘dressing it’ with an option from 24 interpretations

of classic dressings. If you’re not in the mood for salads, dressed also offers an artisan sandwich selection, along with the piping hot Panini’s and soups, and even a Chef Designed pasta menu to help you change things up while choosing healthy options. The bread selections provided with the artisan sandwiches are a refreshing break from what we locally see, with options like malted multigrain bread, Soya-Linseed, Rye and Pumpkin seed bread, and classic freshly baked French Baguettes. dressed is located on the second floor of Al-Hamra Luxury Center.

For more information and delivery, call 2227 0252. Follow them on Instagram @dressedsalads_kw or visit www.dressedsalads.com.

QUEEN’S BURGER

eating out in kuwait E The Early Bird If you’re starving for one of those hearty lumberjack breakfasts and are downright bored with the usual, often times sparse offerings available, don’t despair. The Early Bird serves up some of the best American home style diner cooking this side of the Atlantic.

The little bistro has a seating capacity of 14 inside and a small seating area outside for an additional eight. Pick from any number of reasonably priced classic breakfast fare with all manner of eggs, pancakes, French toast and waffles, not to mention a great selection of additional side orders. There’s also a scrumptious kids menu packed with goodness as well as some munchies if you decide to bring your dog along for a treat. Try the signature Breakfast “Club” sandwich: Eggs, turkey “ham” and cheese, all piled up just right and served with a side of hash browns. Be warned: the first bite into this will not be what you expect, so sit back, relax and enjoy as the perfect balance of contents slowly and easily melt in your mouth. There’s no doubt why this is the favorite and why it’s one of the signature dishes.

The Early Bird is located in Block 8, Street 43, Bldg. 9 (just opposite the Canadian School) in Fahaheel and is open daily from 5:00am-3:00pm.

For more details and directions, call 2392 5814. Also in Jabriya 2534 3009.

Edo Edo is a name that is well known among Japanese food lovers in Kuwait. With its clean and classic décor which follows an almost Zen-like design philosophy, and a fresh, authentic and inspired food selection, the restaurant is an ideal place for those with taste to enjoy good food. Popular dishes include Edo’s Miso Soup, Dobin Mushi (soup flavored with seafood and Japanese mushrooms), Crab Salad (crab, salmon, avocado, tobiko – flying fish eggs – and mayonnaise), Unagi Tofu Hakatage (deep fried eel with tofu), Kaki Ponzu (fried oysters with a sauce made from the Japanese citrus-like Yuzu fruit). Famous maki rolls include the Edo Crispy (crab, vegetables and tokibo in a crispy wrap), Sapporo Roll (salmon, tempura prawn and ikura – 344

Edo salmon roe), and Jazz Maki (scallop, salmon, shrimp tempura and fresh spring onions). The Nigiri sushi selection includes standard fare such as salmon, tuna, unagi (barbecued eel) and hata (hammour). A la carte dishes of note include the Chicken Teriyaki, the Unagi Kabayaki (barbecued eel), and the supremely delicious Iseebi Tobanyaki which is hot sizzling lobster in a thick creamy sauce. In all, Edo offers style, sophistication, great food and a fantastic atmosphere - and on Tuesdays you can enjoy live jazz at the restaurant and add yet another unique and fresh twist to dining in Kuwait.

Edo is located in Shaab Al Bahari, near Villa Fayrouz. Call 2265 9598/0 for details. Opening Hours 12:00pm-11:00pm.

Elevation Burger In Kuwait’s burger-welcoming market, our burger expectations have been greatly raised, and our critical evaluation of how a burger should ideally taste has evolved beyond the terms “tasty” and “delicious”. In reality however, we would propose that a good burger simply tastes good - you know a good burger when you taste it, and you will taste a burger that is nothing short of perfection at Elevation Burger. One taste of the signature Elevation Burger convinces us that dreams of an experience of pure beef are true realities. Instead of the conventionally larger and super-sized burgers elsewhere, indulge in the smaller, yet mightily double-stacked,

premium beef patties, prepared with the buttery soft and fluffy potato bread that won’t compete with the tender beef. Whether you’re tempted to go for the original doublepatty Elevation burger, complete with double and only real cheddar cheese, or going all out and opting for a Vertical burger, consisting of as many patties as you wish, we truly recommend that you prepare your senses to become ultimately elevated. Elevation Burger also offers a variety of vegetarian options as well as different choices of burger toppings allowing you to completely customize your experience. Don’t forget to complete your visit with one of the scrumptiously delicious milkshakes, prepared using freshly scooped ice cream.

For more information, call 2nd Avenue – The Avenues (2259 7516); Al Hamra (2227 0210); Menus in Abu Halifa (2225 1971); West Mishrif (2538 1082).

Emirgan Sutis When you step into Emirgan Sutis located at The Souk district at The Avenues, it is easy to lose yourself in the majestic high ceilings, hanging chandeliers that emanate with Ottaman charm, and portraits of the Sultans of the past. Besides delivering an enchanting Turkish atmosphere, Emirgan Sutis prides itself in serving up the freshest ingredients, from speciality meats to home-baked breads. If you’re after a hearty breakfast, the a.m service at Sutis will not disappoint.

For lunch and dinner, satisfy all of your doner cravings or a ravish a scrumptious fillet mignon. We promise you will be returning for more samplings of the dishes on offer, as the authentic ingredients at Sutis make this restaurant a dining gem, even for those with the most discerning taste palates.

Emirgan Sutis is located in the Souk district at The Avenues. Follow them on Twitter @Emirgansutis or Instagram @Sutis_kw or call 2220 0720/21.

En Mexico Situated just off the crazy fourth ring road, you’ll find solace from the traffic in this cozy little Mexican joint, which is fast gaining a reputation as the go-to place for Mexican cuisine in Kuwait.

Red painted walls, adorned with portraits and paintings of Mexican scenes and people like Frida Kahlo, create an atmosphere that is warm and inviting. There is a definite authenticity to En Mexico. The Eloté, corn on the cob Mexican-street style looks stunning when served and tastes just as good – crunchy yet tender. The Jalapeño Corn Bread though is on a whole other level. Topped with honey butter, and somewhere between sweet and savory, this stuff is seriously tasty!

Load these sides on the table with a few of the main dishes and your group is good to go.

En Mexico is located on Street 6, Block 1a in Jabriya. For more information please call 9911 1015.

We cater for all your occasions, from weddings to baby showers, graduation parties, birthdays and more...

Wow your guests with our unique gelato Kart!

SCOOP A CONE

For delivery please call 22574508 For catering & kart services please call 97276602

eating out in kuwait F Failaka Fresh mezzah selections of motabal, hommous, tabbouleh, and some of the best tomato soup ever tasted outside of Grandma’s kitchen are always available. Bright salad combinations of calamari and crisp vegetables, juicy apple coleslaw, and the artichoke salad (with whole ripe artichoke hearts) are a satisfying choice. Small batches and limited stock is the key to keeping everything as fresh as made to order menu items. Feature nights and cooking stations are Failaka’s specialty. Every Thursday evening is Far Eastern Night, when guests are served a fusion of culinary traditions of Arabic, Malays, Chinese, Indian and other cultures to create a food-lovers delight. Order one of their many exotic teas or smooth espressos and indulge your senses with one final round of delicious delicacies. Failaka is open from 6am to 11pm daily with breakfast, lunch and dinner shifts.

It is located inside the Al Manshar Rotana Manshar Hotel in Fahaheel, opposite Al Kout Mall. For more information or to book reservations call 2393 1000.

Falafel Nadia In keeping with the tradition of everything Persian, the color scheme is crimson red and beige giving the space a feel of the colors of tradition, with motifs of flowers on everything from the menus to the seats. All the Persian dishes on the menu are transcribed with their true names with brief explanations underneath each one. The atmosphere is very relaxed and welcoming with a friendly staff that’s happy to explain the different dishes and flavors. With comfortable indoor lounging and outdoor seating, the space is laid out to suit your preference. With a keen eye for detail, the presentation of the dishes is superb and the chef makes sure that only the finest is served. Going through the menu, the variety is substantially split up into sections. Seven different types of rice and dozens of choices for the grills, there’s something there for everyone. Different appetizers, 346

Fauchon salads, soups and stews with a twist, and the list goes on.

Falafel Nadia is located in Mall 360, second floor, Food Lounge. For more information please call 2530 9510.

Fashion Café Bringing the concept of Fashion café to Kuwait might seem simple; yet trying to adapt the menu to suit the Kuwait market was no easy feat for the owners. Given a highly sophisticated market segment, the food was intricately designed by the crème de la crème of gastronomic consultants to deliver a unique and memorable taste to every dish.

Fantastical salad creations, sharable appetizer platters, flawlessly crafted main courses, and palatable desserts. Not only so, a new breakfast menu is now offered for a stylish start to the day, and a fun Kiddie menu has been introduced to include the whole family. Creatively utilizing the freshest ingredients, the focus of the food at Fashion café is based on the ideology that food needs to look amazing, and taste even better in order to remain up to the Fashion standard.

Fashion café and restaurant is located in the Arjan Complex extension in

Bida’a. For more information, please call 2226 3111 or visit www.ftv.com.

Fat Burger With a legacy more than 60 years old, Fatburger’s extraordinary quality and taste inspire fierce loyalty amongst its fan base, which include a number of A-list celebrities and athletes.

Contrary to the name, Fat Burgers are lean; 100% USDA lean beef and their taste is reflective of good, fresh quality meat. All their burgers are juicy without being overly messy; the buns stay together even under the weight of some of the larger portions. Burger sizes range from small, medium, large, to XXL, and XXXL (We dare you). Sides include chili fries, skinny fries (which in my humble opinion are on par with our all-time favorite fries), thick fries, and onion rings (made from fresh onions and dipped in Fat Burger’s outstanding golden batter) Featuring a contemporary design and ambience, Fatburger offers an unparalleled dining experience, demonstrating the same dedication to serving gourmet, homemade, custom-built burgers as it has since 1952 – The Last Great Hamburger Stand.

Located in Mahboula (2296 0601) and Burj Jassim, Kuwait City (2225 3394).

Fauchon Fauchon, the French brand long synonymous with glitz and glamor, has several locations of eateries locally; each one of them offers a substantially different feel to meet your equally varied moods. With an ambiance that easily can make you feel like you are in the midst of a French fashion show, they present the food with equal glitz and glamor.

From the gloss and gleam of the walls, to the sheen of the menus themselves—this place is as “in” as it gets. It is an added bonus then that the food is also so downright crave-worthy. The Salhiya location that offered more retail than sustenance has been completely remodeled and includes a wonderful outdoor seating area. So when one is considering this restaurant for their next meal, they have the benefit of choosing according to which type of experience they are looking to have.

Fauchon is located at the Crowne Plaza Hotel (2473 2100); Salhiya Plaza in Kuwait City (2299 6446); Prestige Hall – The Avenues (2220 0666), and Mall 360 (2530 9620). Follow them on Instagram @Fauchon_Kuwait or on Facebook: FauchonKuwait.

DAWAT

eating out in kuwait Figs Todd English’s Figs café features elegant and modern American takes on Italian classics. With a nuanced palate and love for both the simplicity of ingredients and the invention of new takes on the tried and true, they experiment with flavor almost as much as they stick with old-world recipes. From the brick oven wood-fired pizza and pastas to a variety of inventive if beautifully intimidating salads, they prove their merit in each course.

Be sure to prepare yourself for a lot of ingenious options, such as beet and truffle agnolotti and Reese’s peanut butter cup gelato, as the menu alone can keep you busy for some time. With two local stores to choose from they are also quite convenient to find.

Figs is located on the 1st level of the Grand Avenue – The Avenues (2220 0698) and on the 2nd floor of the Sky Lounge at Mall 360 (2530 9559). Follow them online Facebook, Twitter, and Instagram @figskuwait or visit www.figs-me.com.

Fish Market Capitalizing on the country’s ingrained love for all things aquatic, the Fish Market restaurant on Gulf Road near the Kuwait Towers presents diners with a brilliantlyexecuted concept that allows them to choose exactly what they want to eat from a huge variety of fish, seafood, fresh vegetables and fruit. Staying true to the ‘market’ concept, all the fresh ingredients are on display in the restaurant, allowing for diners to simply select what they want to eat and how they want it cooked. The options are pretty much endless and the process is very interactive ensuring that every customer gets exactly what they want. While the selections tend to lean more towards the Asian side of things, every type of food offered may also be cooked in a more continental or Middle Eastern style according to the diner’s tastes.

The Fish Market is located on Gulf Road next to Kuwait Towers. Phone 2241 8875/76/96. Opening hours 12:00pm-12:00am, Friday 12:00pm1:00am.

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WHAT IS...?

The Scoville Scale

Named after the American Pharmacist who first perfects his Scoville Organoleptic test in 1912, this empirical measurement serves to measure the spiciness of things, and by doing so, the amount of capsaicin concentration in a food item. And while that number can range from quite small (about 700 units for Tabasco sauce), to the comically large (16 Million units for pure uncut capsaicin), there is a method to the madness. Each point on the Scoville scale equates to the 1 teaspoon of sugar-water it would take to negate the spice. Thus, a scale is born.

MAD DOG 357 357,000 Scoville Units

CAJOHNS FROSTBITE WHITE

500,000 Scoville Units

Food Circle (Restaurant Complex) A choice that satisfies all tastes in the family has finally arrived in Kuwait at the Food Circle in Mishref next to Yarmouk sports club. No matter your mood, one of the delicious offerings will tickle your fancy. Sharwamaji for the shawarma craving where you can customize your sandwich, Pasta Pasta for the Italian fans and Shanghai Dragon for the Chinese lover. Taj Express for traditional Indian cuisine and Uno Chicago grill is the option of choice for meat and pizza lovers. To satisfy the ultimate burger craving, head to Hamburger Union. And to please the sweet and healthy tooth, head to Vitamin Juice for fresh juices and smoothies and FreshBerry for your frozen yogurt fix. Top it all off with Chocolate Café for the new or experienced chocolate lover. And just to make it totally irresistible, a children’s playground makes it a perfect destination for a day out with the family. Brought to you by ITC a division of YAS Group.

For more information please call 2242 4432.

BLAIR’S 2 A.M RESERVE

650,000-900,000 Scoville Units

PEPPER PALACE HOTTEST SAUCE PURE CAPSAICIN IN THE UNIVERSE - 2nd DIMENSION 16 Million Scoville Units 3.5 Million Scoville Units

Fusion People in Kuwait seem to have a particular liking for Asian cuisine and the Fusion restaurant on the Gulf Road near Kuwait Towers is proving itself to be the place to go to get your fix. The restaurant is primarily Japanese, but throws in a healthy amount of Chinese and Thai dishes to satisfy all cravings.

If you like to be entertained while dining, the restaurant has several Tepanyaki stations where groups can sit and watch the chef toss spice containers, spatulas and pieces of food into the air while cooking. Fusion only uses top USDA Prime beef and this makes the Fillet Mignon with Mushroom Tepanyaki an excellent choice. Another great combination is the Tower’s Choice that comes with beef and chicken.

The best part of dining at Fusion is the excellent service and generous portions for a restaurant in this price range. Ending the meal with a few sips of green tea is highly recommended.

Fusion is located on Gulf Road next to the Kuwait Towers. For reservations or additional information please call 22418901/2/3.

G The Gathering Just when you think you’ve seen every type of restaurant and dining experience that the local scene has to offer, up pops an original piece of culinary comfort that you dared not expect, that absolutely must be revealed. An intended bazaar like street scene that seamlessly melds the indoors with the outdoors, thanks in no small part to two entire walls of windows that easily tuck up and away for your uninhibited dining pleasure, the result feels much more like being in a café on the Avenue de Champs-Élysées as you gather with friends and family for a relaxed atmosphere, a wonderful array of delicious and inventive foods, as the breeze blows on by you; this may just become your new favorite meeting spot.

The Gathering is located in Salhiya Noor Complex (in front Of Salhiya Complex and behind someday cafe) Kuwait, Alasimah. Reach them by phone at: 2244 9091, or follow them on Instagram @gatheringkw.

Happy Day

more fruit is not possible!

RAUCH 2

RAUCH. Fruit, Family & Nature. Since 1919.

eating out in kuwait relaxed. The conventional Japanese fare is to be found and the sushi was truly excellent. They have the prime ingredients of Chu toro tuna and O-Toro tuna, which will please the true aficionados of sushi. As with many Japanese restaurants there is an abundance of makis to be had. For us, the outstanding and must have choices were the Diera Maki (shrimp tempura, crabstick, cucumber, crispy and special sauce). This will appeal to and satisfy the most experienced of maki eaters and is an excellent introduction to the novice. The Tokyo ura (crabstick, crispy, spring onion, special sauce and sesame seed) had us drooling too. These were the standouts but we feel confident that whatever you choose from the huge list that you will be delighted.

Genki Sushi is located on the ground floor of Arraya Mall, Kuwait City and is open daily from 10:00am to 11:00pm.

For more information call 2299 7933.

Gaucho Grill Gaucho Grill Forget about those stuffy stiff shirted steakhouses with this Argentinean steakhouse. This is a nouveau grill; steel and dark wood design combining the tradition of the steakhouse yet bringing it into a modern setting. There is also an open kitchen with the asado grill on view and a stylish interlacing of black and white floor tiling and furniture.

Style and humour are combined in the attractive and sensually satisfying cow-hide and hair covering the chairs. The restaurant has seating on 2 floors and a private room for 10 that is always popular. The upper floor accommodating a capacity of 60 has a more intimate and romantic feel to it, whilst the ground level with a capacity of 80 has the hustle and bustle of a busy steakhouse. The definitive and signature quality is the Argentinean beef which is chilled and not frozen. The Gaucho steaks only come from young steers that have 350

feasted on the lush, rich grass of the Argentinean Pampas. Your choice of steaks will be brought to you on a wooden board by informed and articulate waiters. Don’t worry if you don’t want steak, from seafood to poultry there will be plenty to tempt you. Opening hours are from noon until midnight. Booking is advisable for weekends.

Gaucho Grill is located in The Palms Beach Resort & Spa in Bida’a (2566 7370) and The Avenues (2221 4758).

Genki Sushi Genki is approaching 300 outlets in its home country and provides dining at various levels, from quality fast food in downtown locations to elegant upscale dining outlets. It is also a truly international franchise and you will find from Singapore to Hawaii. In Kuwait, you will find the dining is in line with its setting in Arraya Mall: peaceful, elegant and

Ginger Ginger - an Asian (mostly Thai) vegetarian restaurant is a brave break from the traditional cuisines we are more accustomed to. The main aim of Ginger is to provide you with energy-releasing, good, nutritious food. All their dishes are made from scratch with the freshest of vegetables, carefully selected daily.

As they don’t even have a freezer in the kitchen, you can rest assured that your food will certainly be prepared minutes before it’s on your table.

The Ginger sisters have even gone to the extent of getting a Nutritionist’s advice on all their self-innovative and enhanced recipes and how beneficial they could be. This marveloustasting world cuisine is incredibly good for you; with its ancient blend of both fresh and dried herbs and spices; offering a delicious way to get the nutrients, antioxidants, and disease-fighting potential we need to achieve constant health and fitness.

While Ginger’s menu is extensive, every dish is prepared well, proving that their kitchen is skilled in crafting intricate and harmonious presentations of taste and flavor. The simple décor of the place imparts a subtle elegance, which serves as an ideal backdrop for enjoying Ginger’s

sophisticated and authentic cuisine.

This place is definitely worth visiting.

Ginger is located in Kuwait City in Al-Muthana Complex - Ground Floor Entrance 5. Open daily from 12:30pm - 10:30pm; delivery available. Call 2249 5097.

Golanar A welcome addition to the myriad restaurants on offer at Bida’a strip, Golanar is the kind of place that fits right in, offering a modern take on traditional Persian cuisine – a new and unique gastronomy experience on the strip. Golanar is the Persian word for the flower of the pomegranate and the choice of this name really states what the food is all about. The pomegranate, ubiquitous in Persian cuisine, along with onions garlic and green herbs have long been used in Iranian dishes for their health benefits. If you’re looking for a modern twist on traditional Persian cuisine in a setting that mirrors the menu, then Golanar will be a new destination on your list when you head down to the Bida’a Strip.

Golanar is located on the Bida’a Strip, next to TGI Fridays. For more information visit www.golanar-kw.com or call for reservations on 2226 3163.

Green Land Green Land, an established vegetarian Indian enterprise, is right where it belongs in Kuwait. Nestled in Souq Al-Mubarakiya on the money exchange street opposite Al Ahli Bank, it takes its place amidst the few remnants of Kuwait’s heritage that still give one a narrow view into what used to be. Green Land fits well here—among the currency changers and carpet sellers—because of the intimate connection Kuwait and India have shared over the centuries.

Perhaps the most tangible vestige of this past and continuing influence lies in Kuwaitis’ love of their own ricebased dishes that are fundamentally Indian. At Green Land, you can have a taste of the original.

Green Land is located in the Heritage Souq, Souq Al Mubarakiya, Money Exchange Street opposite Al Ahli bank.

Hours: Sunday-Thursday, 11am-4pm; 6pm-11pm (closes 10pm on Sundays).

Tel: 2242 4246.

MANNER

eating out in kuwait H Hanhum Fittingly named for a restaurant that serves wholesome, homemade Kuwaiti cuisine, ‘Hanhum’ is an old Kuwait greeting, spoken by a person who enters a room full of people enjoying a meal. Those dining reply by saying ‘winta minhum’, which means they are inviting the greeter to join them for the meal. Watch the fascinating bread making process of the The Tanour bread and sample some of it too! From Baith Butat, filled with scrambled eggs, potatoes and vegetables, to Imsakhan, which is Tanour filled with chicken, sumac, pine nuts and a garlic sauce, or the sweet delicacy that is filled generously with Nutella. Don’t forget though, the main event at Hanhum is that unforgettable Machbous Dijay, a Kuwaiti specialty consisting of Kuwaiti spiced chicken, served with basmati rice. So if you’re looking for a contemporary take on traditional Kuwaiti cuisine you can’t go wrong at Hanhum.

Hanhum is located in the Café Court, on the first floor of Al-Hamra Luxury Center. For delivery call 2227 0234 Hashtag Burger Brought to you by the same guys who founded Solo Pizza Napulitana, Hashtag is literally about twenty paces from the much-loved pizza place.

They have a credo at Hashtag etched out on one of the chalkboard walls – “Life is Simple… Enjoy it!” You have to strain to see it now though as it’s surrounded by enthusiastic messages from satisfied customers, who are encouraged to scribble their thoughts on the wall. Simplicity is all around when you visit. Hashtag is a tiny burger joint. Behind the counter you’ll find one flat-top griddle and a double fryer.

When your menu consists of three mainstay burgers, one rotating special and one choice of fries though, you don’t need much else.

Hashtag is located in Kuwait City behind Omar Bin Al Khatab Street (next to Solo Pizza). Check them out online at www.hashtagq8.com Haus Café On a quiet street in Sharq you’ll find 353

DID YOU KNOW...

The 4 Vanillas

Did you know that all vanilla in the world comes from four different strains, each with a slightly different taste? Bourbon vanilla is from Indian Ocean islands such as Madagascar, the Comoros, and Renuion (formerly the Ile Bourbon). Mexican vanilla marks vanilla from the land of its origin. Both of these two come from V. planifolia.

Tahitian vanilla is the name for vanilla from French Polynesia, made with the fruity V. tahitiensis strain. West Indian Vanilla is made from the V. pompona stain, grown in the Caribbean as well as in Central and South America.

a place with a green door. You can’t miss this green door. It stands out, it draws you in. There’s no sign above this green door and that makes it all the more intriguing. You’ll find yourself walking towards it and opening this green door just to see what’s behind it… Haus Café is somewhere between a café and a small restaurant. The typical café style counter is not to be found; it’s more open plan than that.

If you’re looking for great food in great surroundings or simply a cool place to hang out and have a great cup of coffee (and probably a cookie too) then Haus Café could end up being your home away from home.

Haus Café is located in Sharq near the Dasman roundabout - opposite the Wataniya Building. For more info call 2247 9371 Hip Hop Food Shop With a menu that includes all things wraps (made with delicious Saj bread), hamburgers, chicken sandwiches, fish sandwiches, hot dogs, myriad sides as well as desserts-there is a bit of something for everyone here. They now even offer all of their wraps in sandwich form as well, for those with a penchant towards their more traditional sandwich brethren. Their sides prove equally versatile and, for the bigger groups or hearty eaters, even come as a sampler platter of all. The onion rings were a strong standout, as were the fries with cheese and bacon (normally beef bacon, though turkey bacon is also available on request).

The Hip Hop Food Shop is located in Mangaf, Block 4 Street 27 and is

Homeslice available by phone at 5052 2988. Find them online at Hiphopfoodshop.com.

Homeslice The guys at Homeslice want to open a branch of their pizza place in every area of Kuwait. Why? They want to be your friendly neighborhood pizza joint. They want to be your go-to place when you want pizza, made from the freshest ingredients, delivered piping hot to your door.

Or better still, you can drop by your local Homeslice, order a pizza, and shoot the breeze while you wait the 6-8 minutes it will take to prepare.

Homeslice is a local concept that is looking to expand, looking to franchise locally, in other words, the opposite of what normally happens here in Kuwait. This isn’t some pizza chain brought in from the states using frozen dough, this has been created from the ground up, and everything is made fresh inhouse. They make their own dough, their own sauces, and their own marinades (for the chicken wings).

Homeslice is located in Shaab, Block 8, Nafae Ibn Alazraq St and is open from 10am to 12am. To order call 184 2887 or order online through Talabat.

PURE

eating out in kuwait

IHOP

I IHOP With all their breakfast, lunch, and dinner options available all the time, this is a perfect place for the group with different tastes. With 7 distinctly different variations on pancakes alone this part of the menu could keep you busy for months.

They also have Waffles, French toast and 7 different types of crepes- both savory and sweet. For lunch, they have soups, salads, sandwiches and burgers all accompanied by delicious sides to make for a light yet filling meal. Their combo options, with smaller portions, paired together, with soup, salad, sandwich, and fruit combinations are great and their heartier dinner options even better.

IHOP is located at The Mall – The Avenues, first floor. For more information, please call 2228 3112.

IKEA Entering the IKEA restaurant you have the instant feeling of déjà vu, as if you have somehow been in there before.

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What is truly happening though, your brain is picking out all the dining room pieces that you saw when you browsed through the dining show room previously. This is one of the neatest parts of the IKEA restaurant experience, the ability to test out the items that you may actually end up buying for your dining room. The food really reflects the IKEA style; affordable, simple, and well made. At least in IKEA you can test out furniture that you might end up buying in the future while browsing the catalogue and enjoying the company of friends.

IKEA is located at the 1st Avenue – The Avenues. For more information please call 184 0408 or log onto www.ikea.com.kw.

Il Centro Forget the clichéd gingham tablecloths, taffeta and candle waxed drooling bottles. Il Centro is a contemporary, minimalist, sharp lined diner with a cool informality breeding a relaxed ambience. The antipasti buffet is a

central feature of the establishment and its placement as the hub of the restaurant is based on superb quality.

Great herb foccaccia bread begs for scooping pestos and tapenades. You are spoiled for choice and many of you will find this part of the experience one that you will be returning to repeatedly.

There are three possible permutations from the buffet: antipasti and desserts, antipasti, pizza and desserts or just the pizza buffet. Six pizza options are available and you can pick and mix to your heart’s content. The dessert buffet is vast in its options and as with the antipasti buffet, selection is made difficult because of the range. But, go on and indulge, for the quality of each item is sensational. For a mid scale diner offering ever popular Italian food, well cooked and very fairly priced Il Centro has a future.

Il Centro is located in the Holiday Inn Downtown Spa Kuwait and is open daily for dinner from 7:30pm to 11:00pm. For more information or to make a reservation call 2232 9014.

Izakaya Entering Izakaya is like stepping into another land. You immediately feel transported to the cozy watering holes of Japan. The interior at Izakaya is a mix of curved spaces and layered structure. The bar you encounter as you enter curves its way through most of the restaurant; from behind the chefs preparing the food. In Japan, an Izakaya is part of the cultural fabric, much like the pub is to the English, the shisha café is to Arabs, and the bistro is to the French. In Japanese, the word «izakaya» is a compound word consisting of «i» (to stay) and «sakaya» (sake shop). It’s all about sharing at Izakaya and the To Share menu spans two pages. From the décor, to the food, to the great service staff and talented chef, there’s a lot waiting for you at the top of that staircase in Al-Bida’a.

Izakaya is located above Costa Coffee, to the right of the Movenpick Hotel in Al-Bida’a. For reservations call 2225 3133.

JUMEIRAH MINT

eating out in kuwait Hotel on Baghdad Street. For more information or to make a reservation please call 2572 1040 Ext.111 or 9939 7147.

7 DEGREES OF KEVIN STEAK-IN

Well done

Medium

Blue

WELL DONE

Greyish-brown with no sign of pink, usually slightly charred on the outside. If you don’t cook this one with a slow and low heat, the result will be a chewy mess.

MEDIUM WELL Mostly gray-brown throughout, but with a hint of pale pink inside. If you like a slightly juicy steak, but don’t want to see any blood.

MEDIUM A more pronounced band of pink in the middle of the steak. More pink than previous, but still with more grey than pink overall.

MEDIUM RARE Warm and mostly pink to red center. This one is firm outside, but pink and juicy inside.

RARE

Cool or warm red center. Getting closer to raw, but still cooked on the outside.

BLUE (OR VERY RARE)

Red, cool, and practically raw. Think of it as flash grilled on each side.

RAW Just like it sounds; for serious meat-eaters only!

Jamawar

J Jade Garden With an extensive menu that can cater to any palate, Jade Garden goes far beyond what we have come to expect from Chinese food. Serving up muchloved staples, as well as new creations, most of the dishes at Jade Garden hail from the Schezuan province of China.

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You will find all your favorites here, such as the beef oyster, Kungpao chicken, a variety of Schezuan dishes and Kindo galore. These are tastier than their counterparts found at other Chinese restaurants around town, mainly because they are prepared by Jade Garden’s chef, who is in fact,

Chinese. This is as authentic as it gets! Accompany all your dishes with an order of rice and noodles, and be sure to try the beef bacon fried with cumin and chilli. Served on a wooden skewer, this is a sensory delight and a fun addition to your meal, guaranteed.

Located on the 12th floor of Gulf

Jamawar Make no mistake, this is not casual Indian dining fare: from the moment you approach the front door and are welcomed by the intimidatingly formal Indian doorman (see: darabana in Hindi) replete with oversized moustache, you know you are in for an experience. Blending the old world style mixed with sleek black and modern table-tops all whilst an art deco chandelier swings overhead, the experience is elegant and inviting. Once seated, your light wafer-like Papad arrives with mango, mint, and tamarind chutneys in tow.

You may here try to resist an order of Naan out of sheer anticipation of culinary overload. The Chicken Dum Biryani, Murg Makhani, Jhinga Masala are so exceptional as to justify a visit on their own.

Jamawar restaurant is located at The Crowne Plaza Hotel in Farwaniya. Follow them on Twitter or Instagram @crowneplazakwt or call 184 8111 for reservations.

Junkyard Junkyard’s dining room, and corresponding outside patio, can best be described as urban-grit meets shabby-chic: mason jar drinks atop stainless steel and home-made distressed wood tables prove both comforting and casual. In serving a menu that consists of all the classic foods that you likely already know and love, they stand-out amongst the crowd with via all in-house prepared ingredients, prepped fresh daily. Additional deviations from the norm are found through homemade and innovative sauces, a dual-patty answer to the typical behemoth (whereby they maintain weight while still being remarkably easy to eat), and liberally melted cheese throughout.

Junkyard is located at The Village Complex in Abu Al-Hasaniya and Arabella.

Phone 2390 1022/33 or follow them on Facebook: JunkyardKuwait or via Instagram @junkyardkw.

PINKBERRY

eating out in kuwait K Karak Gholam Consider this place your new home away from home. With couches made from wooden crates, bright colored cushions and an airy veranda that invites you to relax, we couldn’t think of a better way to enjoy a classic drink like the much loved karak tea. Going beyond the expected, the founders behind Karak Gholam also aimed at offering a healthier version of chapati by refraining from covering this delicious bread with unnecessary oils. From inventive chapati wraps like Falafel and Labneh to dessert offerings including Nutella and vanilla, Karak Gholam serves up a menu that will keep you coming back to this location time and time again.

Karak Gholam is located on the ground floor in Dar Al-Awadhi in Sharq. For more information, please call 2232 2286. Follow Karak Gholam on Facebook, Instagram and Twitter @KarakGholam.

Kabab-ji What was once a quick stop or delivery service has turned into a more refined and relaxed environment that offers shisha (in the Fintas branch) to complement your meal..

This isn’t just fast food it’s nutritious and healthy too. Kebabs are the main staple but you can also enjoy humous, moutabal, warak enab (grape leaves) and fattoush. Favorites include kebab khashkhash (with pistachios), kebab frangali (with tomatoes), kebab orfali (with tomatoes, onions, aubergines and spicy green peppers), and shish tawook (grilled chicken pieces with garlic mayonnaise). They also do a fantastic version of cheese fatayer – which you can open to accessorize by adding a little humous and fattoush.

There are a lot of fans who love the Kabab-ji French fries – deliciously crunchy and never oily or soggy.

You can ask the chefs to customize your kebabs too – so you can make them as spicy as you like. Kebabs are available as a sandwich or as a plate so you can stuff exactly what you want into your own sandwiches.

We love Kabab-ji simply because whether you get it delivered to the office for lunch, or home for dinner or 358

Katsuya go to their restaurants, you are always guaranteed a fresh, tasty treat.

Call 1861 616 to find your nearest Kabab-ji branch.

Katsuya A merge between impeccable design and remarkable flavors, Katsuya by Starck stands out as a must-visit dining destination in Kuwait. With Chef Katsuya Uechi’s inimitable command of Japanese cuisine, and Philippe Starck’s renditions of samurais and bento boxes, one is instantly transmitted from The Avenues to a memorable culinary experience.

From the moment you are greeted with a friendly “Irasshaimase” by the expertly trained staff, to the instant

when you sample Chef Katsuya’s Miso-Marianted Black Cod, you are delivered with the ultimate Japanese fine dining experience. With a foray of tantalizing signature dishes and stunning desserts like the Adzuki Profiteroles, one finds a menu that effectively highlights the merger between Hollywood and Kuwait.

Katsuya is located at Grand Avenue – The Avenues, in front of Gaucho Grill, and scheduled to open in Arabella in 2014. Follow Katsuya on Facebook and Instagram @KatsuyaMiddleEast. Please call 2228 3195/6 for reservations.

Koji Nestled in between the hustle and bustle that is Kuwait City, Koji is an

oasis of calm serving up traditional and contemporary Japanese cuisine, and also putting on a little bit of a show at the Teppanyaki grill too.

From Miso soup, sushi platters, crispy fried appetizers, to freshly grilled teppanyaki dishes cooked with style and showmanship, Koji has something for everyone. If you are looking to get away from it all and relax in a calm environment while tucking into a feast of Japanese cuisine, then Koji could be your place in the city.

Koji is located in Mashoura Towers, behind HSBC bank in Kuwait City.

For more information find them on Facebook, or call 2246 1882/2246 1884 for reservations.

ARAMEX PRESS

eating out in kuwait L Layalina When you’re looking for a new hangout, a place to meet your friends that’s still undiscovered by the hordes that vulture above for parking spaces at the same old watering holes, then we’ve got just the place for you. It’s a quiet spot on a well-known section of the Arabian Gulf road. With a wide, yet secluded garden seating area in view of the Kuwait city shoreline, Layalina is bound to be the hot place to chill on the lawn this summer. Like a beacon for wayward travelers, Layalina’s white neon sign invites all to come, sit for a bit, to enjoy some mezza and fresh bread with a refreshing drink and relaxing shisha. Layalina is the kind of place where time rolls easily in the company of friends and family.

Whether you’re there to meet work acquaintances or old friends, bringing the kids, or stealing away for a quiet evening; Layalina is your destination.

Layalina is located off of Arabian Gulf Road in Salmiya, behind the Sultan Center Restaurant on the seaside.

Call 2565 7626 for more information. *Live musicians usually perform on Thursdays and Mondays, but check with Layalina management for the current schedule.

Leila Leila invites all those seeking an exquisite experience to lounge with her mellow musical moods and traditional food with a twist. Leila is a blend of old and new, of pure tradition and modern comforts; an innovative concept of an upscale Lebanese dining restaurant. Leila acknowledges the goodness that has come from the hands of Lebanese women and seeks to offer the same delicacies from mezze to salads to fresh pastries and barbecued meat, all chargrilled to perfection and seasoned with exceptional spices to a create a taste that is exclusively Leila.

The honest approach to food is beautifully simple, focusing on the integrity of the ingredients, their freshness and the aromatic 360

WHAT IS...?

The highest charting song with a food-related title?

It would seem that the worlds of food and music are never far away from each other. In November of 2013 alone, 12-year old Alison Gold hit #29 on the Billboard Music Chart with her ode to Chinese food appropriately titled…’Chinese Food’!

But this is nothing new, from Anette Funecello’s 1960 hit ‘Pineapple Princess’, to Las Ketchup 2002’s, ‘The Ketchup Song’, the two continue to cross paths.

The 1984 hit, ‘Eat it,’ Weird Al’s comedic rendition of Michael Jackson’s ‘Beat It’ song, also got up to a respectable number 4 on the charts. Yet, the highest charting food-related title of all time would be the 1971, #1 hit song ‘American Pie’, by Don McLean, which would spend 4 weeks at the top of the charts; at 8 minutes and 33 seconds in length, it is also the longest song to ever take the number one spot.

Le Sushi Bar strength of their flavors. Step in and be an honored guest for a few hours, and let your taste buds celebrate with mouthwatering dishes and enjoy the Lebanese warmth and hospitality at Leila’s Restaurant. And as they say in Lebanon, “Sahtein!”

Leila is located in the Food Court at The Avenues and Salhiya Plaza. Call 2259 7430 or 2299 6414 for more information.

Le Sushi Bar From Beirut’s uber chic Achrafiya district comes the crème del la crème of Japanese dining that is Le Sushi Bar, serving its upscale concept at the luxurious Hamra Tower. Offering a contemporary Japanese menu, traditional elements are elevated to another level of bountiful flavors using quality, imported ingredients that shine through with the addition of certain fusion dishes. Le Sushi

Bar’s will wow with an extensively varied menu, from small plates, on ice selections, kitchen specialties, Ura Maki heaven that promises a rich blend of innovative maki rolls, Temakis, special sushi’s and mouthwatering sashimis.

Le Sushi Bar is located on the second floor in Al Hamra Luxury Center. For reservations please call 2227 0300, and like them on Facebook: LeSushiBarkw.

CURVES

CurvesME Curves_kw

| Mahboula: +965 2226 1737

eating out in kuwait Living Room Lounge The soft luminosity of Living Room Lounge’s interior lends the aura of comfort and familiarity one would hope to find in a living room. The clear bonus, though, is that this living room opens to the sea. The terrace, while maintaining the air of a comfortable room, provides direct access to things that are beautiful no matter where you are.

The result is simply a stellar place to hangout. Enjoy the beverages at Living Room Lounge for what they are: inventive combinations of delicious liquids. There are over fifty beverages to choose from, hot, cold, blended, it’s all there, most with an ample dose of fresh fruit slices. Living Room Lounge also offers food. Fresh and light sandwiches, salads, and pastas characterize the menu. Living Room Lounge is a place in-tune with the more refined pleasures of local culture. So go to Living Room Lounge with people you love, look at the moon and hang out.

Pause briefly in your stimulating conversation, take a sip of the drink in front of you, think, wow, that’s pretty good, then continue to solve the world’s problems. Or at least imagine you’re solving them.

Living Room Lounge is located in Marina Waves (below Maki) and is open daily from 10:00 am – 11:00 pm. Call 2224 4653 for reservations.

Life with Cacao Life with Cacao Life with Cacao is a café specialized in the art of all things chocolate but also caters to savory dish lovers. At Life with Cacao, it’s all about the cocoa beans. The quality of chocolate that is served in Life with Cacao is definitely top notch, ranging from the darkest of dark chocolates, which can be consumed with no guilt, to the milkiest of variations that will leave you yearning for more. The menu in itself is not only unique but is filled with distinctive titles to mouthwatering desserts. The Bird’s Nest 362

is Life with Cacao’s bestseller, and with every right, too. It consists of an edible dark chocolate bird’s nest, filled with white, milk and dark chocolate ice-cream balls stuffed with incredible flavors. Life with Cacao is definitely a café that aims to bring an international flair to the local food arena. Having an extra edge is what makes this café a hit amongst dessert lovers.

Life with Cacao is located in Mall 360, Solar Garden Area (2530 9909) and the Grand Avenue—The Avenues, (2220 0762).

LoFat From the recent demand within the restaurant industry for healthy and light cuisine comes the idea for LoFat. Its mission is to raise the standards of health and to explore a new dimension of food catering in Kuwait. It is the place where people can come to eat a light healthy meal in a fun bright inspiring place. The menu concentrates on light sandwiches, wraps, sides, and salads. Popular dishes include Unfried Fries (baked in the oven with oregano and rosemary), Grilled steak and bell pepper wrap (lean steak and chargrilled bell peppers finely blended with rocca leaves, red onion and cherry tomato) and LoFat Caesar salad – a LoFat take

on a classic. Customers have the option of choosing a sandwich from the menu that’s made to order, or creating their own combination.

Eating healthily doesn’t mean missing out on your favourite treats either; check out their reduced fat chocolate chip cookie and reduced fat brownie. Who says being healthy has to be boring? LoFat is a great place to eat, combining a bright clean environment with light healthy food that tastes delicious...Eat in, take away - or order delivery - there’s no excuse not to eat healthily!

LoFat is located all over Kuwait.

For more information, please call 2225 0650.

Luna Luna, located on the 18th floor of the glamorous Missoni Hotel, is a beautiful restaurant that shines in fusion Mediterranean cuisine. Lined with gold décor and lovely upholstered furnishings, this is the perfect destination for a special occasion or any fine dining experience. The menu is varied, with hints of Mediterranean goodness from Greece all the way through Morocco. Luna also boasts a tasty tapas selection and a first-class beverage menu.

Choose from one of the semiprivate tables for seating, you will be circled by a shroud of floorlength threads that offer partial separation from the rest of the crowd. If you are looking for a treat, try the Seafood & Saffron Rice, but please note that the chef needs 20 minutes to prepare this special dish that is filled with crab, lobster, baby octopus and cuttlefish. Leave room for one of Luna’s special desserts, such as the Yogurt and Chocolate Terrine or the Pineapple and Ginger Mille Feuille, or else simply opt for the amazing sorbet, that showcases balsamic marinated berries, yogurt foam and rose water. Simply put, it is the perfect way to end the perfect meal.

Luna is located on the eighteenth floor of Hotel Missoni on Gulf Road in Salmiya. For your reservations, please call 2577 0006 or visit www.hotelmissoni.com

WERY

eating out in kuwait you have any room left for dessert then try the Umm Ali (it’s one of our favorites). Shisha is available on the upper level if you really want to relax. They also offer takeaway and outside catering.

Mais Alghanim is located on the Gulf Road near the Kuwait towers (2225 1155) and in Spoons Mall Mahboula (2225 0655). For delivery orders, please call 182 1155.

Mais Alghanim

FUN FACTS The average person can live about a month without eating any food, but can only live about a week without water.

The first fruit eaten on the moon was a peach.

There are around 2000 different plant types that humans use to cultivate food.

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Maki

Magnolia Bakery The people at Magnolia Bakery invite you to experience all things classically baked. With a beautiful array of scintillating desserts that include cupcakes with different icings that are unique to the Bakery, muffins, pies, cheesecakes, and an addictively sinful banana pudding to boot, you will completely be dazzled by the amazing flavors. After the seduction of sweets follows the craving for something savory; this is where Magnolia will surprise.

With their savory menu, you can have that classic cheddar and Brie grilled cheese sandwich followed by a decadent White Out chocolate sponge cake with meringue icing and cake crumbs. Don’t forget to complete you meal with a helping 364

of Magnolia’s signature teas and coffees and hot cocoas.

Magnolia Bakery is located at the first floor of Al-Hamra Luxury Center. Follow them on Twitter and Instagram @MagnoliaKuwait or Facebook: Magnolia Bakery. Please call 2227 0285 for delivery inquiries or catering information.

Mais Alghanim Established in 1953 this is the granddaddy of restaurants with over 50 years of experience from three generations. With a seating capacity of 650 over two levels and the option of terrace dining with stunning sea views, this is a hugely popular restaurant. At peak times it gets very busy, but there is a valet parking option. Décor is informal

with intricate Lebanese lanterns and old prints and photographs of a bygone age in Kuwait. This restaurant provides exceptional food at very reasonable prices, with all ingredients being phenomenally fresh. The appetizers are enough in themselves; from fattoush to hummus, fresh bread straight from the tandoor, and stuffed pastries.

Renowned for their fish dishes (from grilled and breaded prawns, through to hammour) Mais Alghanim have used the same fishmonger for the last 15 years. They also offer chicken and meat kebabs, mixed grills and even chicken kibbeh, which is a first in Kuwait. More unusual meats like ostrich are offered which is great if you are trying to watch your cholesterol. If

Maki Since 2002, Maki has been wellknown for bringing to Kuwait and the Middle East a version of Japanese cuisine that is unique, tasteful, delicious, but most of all affable to the Middle Eastern palate. How does Maki do it, you ask? The answer is simple: passion and attention to what the market requests. Since Maki’s mission is to bring to guests an unequaled, unique and entertaining dining experience, the founders and Chefs are constantly hard at work sourcing new, healthful, delicious ingredients and experimenting with various foodpairing combinations to come up with a perfectly delicious, healthful dish. Countless hours are spent on brainstorming ideas, putting dishes together, working on presentation, executing finishing touches and conducting multiple tastings, before a Maki dish is rolled out to the awaiting gourmands. From the same institution that conceived healthful delicacies such as Amer Maki, Tara II Maki, and Oliver Shiromi Sashimi comes a whole new array of dishes.

These dishes are not only delicious and healthy, but it is also the first time red quinoa is being integrated into Japanese cuisine in Kuwait, and the region for that matter. As long as there are Japanese fusion cuisine gourmands that demand healthful, unique food, their mission will be to tirelessly work on giving customers what they want, and pleasantly surprising palates. Expect more delightful dishes soon!

Maki has four locations across Kuwait – Salhiya (2247 9720); The Avenues (2259 7120), Marina Waves (2224 4560) and Burj Jassem, (2290 1010) Visit www.olivemaki.com.

For delivery call 182 3080.

HALLAB

eating out in kuwait

THAI FOOD GLOSSARY

Thai cuisine is undoubtedly a world unto its own. Here are the top dishes and spices you need to know about...

Bua Loi Phueak - A dessert consisting of taro and sticky balls in coconut syrup Gaeng Keow Wan - A green curry made from fresh green chilies Gaeng Panaeng - An Indian-inspired curry without vegetables Galangal - An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor Gwaytio - Wide, flat noodles Hom Daeng - Zesty, small red onions Horopa - Distinct, sweet, aniseflavored basil Jungle Curry - A thin, spicy, noncoconut-milk, brown Thai curry Kaeng Pa - A thin, spicy, noncoconut-milk, brown Thai curry Kaeng Som - A thin, non-coconutmilk, red-colored Thai curry Kha Tang Na Tang - Puffed rice cake Khao Na Kai Kaphrao Krop - Herbal chicken served on crispy basil rice Khao Phat Nam - Mildly marinated pork sausage and fried rice Lemon Grass - A tough plant stalk whose leaves impart a citrus and ginger fragrance.

Mee Krob - Salad with fried noodles Nam Prik - Hot sauce Pad Thai - Stir-fried rice noodles Phrik Haeng - Fully ripened, dried, red chilies Po Pia Thot - savory fillings wrapped with spring roll sheets, then fried Prik Ki Noo - Intense, biting, tiny, red or green chilies Saranae - Marsh mint Sour Curry- A thin, non-coconut-milk, red-colored Thai curry Takaw - A coconut-cream dessert Thai Bird Chiles - Intense, biting, tiny, red or green chilies Tom Kha Kai - A thick chicken coconut soup Tom Yam Kung - Hot-and-sour shrimp soup made with fresh Thai herbs Yam Nuea - An herbal hot-and-sour beef salad

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Melenzane Mearmisha Tucked away in the side streets of Shaab Al Bahary and also in Mahboula, a small shawarma boutique emerges from amidst the tall buildings surrounding it. Shabby chic, almost rustic looking and authentically oriental; it’s the take out place to get your shawarma fix with style. They serve five different types of shawarma, eight sandwiches, and five different chutneys to go with them. For those of you that prefer non-meat based sandwiches and wraps, indulge in the falafel wrap, grilled halloum, or labna wraps. Their choices of appetizers are just as palatable, everything from fries to jalapeño peppers. For those opting for the lighter choices, rejoice (!), they have ten different selections of salads for all tastes. Keeping true to the oriental flavors, you’re guaranteed a meal that will satisfy your cravings.

Now the only real question here would be; would you like it served on Lebanese bread or baguette?

Mearmisha is located in Shaab Al Bahary, Al Thahaby Street, Building 32 and in Mahboula. Open from 1 pm to midnight, call them at 9918 9890 to place your orders. Mearmisha is owned by Epicure, a division of The Sultan Center.

The Meat Co. Don’t let their location fool you; the retail location is not indicative of the type of evening guests will have in store. You might be anywhere at this trendy new restaurant; it feels like

Miami or New York or London. Patrons dress for the occasion and their class and taste is reflected in their demeanor.

Lost in the ambiance; transported out of the mall to another place. The restaurant was designed by someone who has taken the time to incorporate all the aspects of the latest styles in color, texture, and lighting. It is an artistic combination of wood, leather, marble, and stone work combined with autumn colors of deep oranges and rich reds. Light international music of the Buddha Bar genre plays in the background. The seats have not been designed to turn tables; they are welcoming and comfortable; the type of seating that lures you to stay and savor an enjoyable meal. Meat Co. is a South African restaurant. Their meat is imported from Australia and their fish is all fresh local. Many of the servers are from South Africa and they are happy to point out their favorites on the menu including several traditional South African dishes like “Boerewors”, an appetizer of African sausage, served with polenta and chakalaka sauce; and traditional South African Malva Pudding for desert, an apricot pudding smothered in caramel sauce.

Expect to pay a little more at The Meat Co. but what you pay for is reflected in the quality, service, and caliber of patrons you will dine with.

The Meat Co. is located on the 2nd level at Mall 360. For more information or to make a reservation please call: 2530 9696 or log onto their website: www.themeatco.com.

The Meat Co. Melenzane When one enters the inventive Melenzane, “unlikely” is the very word on one’s mind. The diner is immediately convinced—and refreshed—that the restaurant displays the idiosyncrasies of a passion, not a business. The space is characterized by an apparent process of dismantling and reconfiguration: a high-backed loveseat rising to meet upsidedown tables fitted with light fixtures; drawers opening upside down and protruding from the walls; backsides, undersides, wrong sides, hidden sides—all the unlikeliest yet artful of assemblages. And so it is with the food. The cooks make no apologies serving the Melenzane Pasta exactly how it is meant to be served: in the tinfoil it’s baked in.

The dish’s homemade Napolitano sauce is simple and superb, accented with fresh basil and the namesake eggplant. The essence of Sicily is found in such simplicity, and Melenzane’s best offerings reflect this. The classic mixed with the creative, the time-tried meeting the transient. It is an unlikely mélange, but it works. One can fully embrace the quality of the Sicilian cuisine with its subtle accents of eccentricity while marveling at an environment that is not subtle at all.

Melenzane is located in Al Beda’a, in Al Arjan strip on Gulf Road. For more information or to make a reservation please call 9729 9288.

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eating out in kuwait Meli Melo Meli Melo is a surprise. It is a small 4-table restaurant and Japanese food boutique in Shaab next to a dry cleaner, surrounded by opulent high-rise residential buildings. You wouldn’t expect to find Japanese gourmet in the middle of it all, yet there it is. The décor is traditional Japanese in tones of brown with a very large portrait of Emperor Meiji, (responsible for opening his country to foreigners and allowing Japanese cuisine to be shared with the world).

Meli Melo means “mélange” or mishmash. It is a combination of food types prepared in a variety of ways.

Meli Melo’s chef was trained in Japan and was recommended to the owners by their Japanese food suppliers as someone who could prepare authentic Japanese cuisine. Meli Melo boast twelve different kinds of salad! That is unheard of in any Kuwaiti restaurant, but astonishing for any Japanese restaurant. The sushi and sashimi dishes go on for pages and pages.

There are the traditional items, and again, many fusion styles. There are also plenty of hot dishes like soups, tempura noodles, teriyaki, tepanyaki, and rice. The Meli Melo’s selection includes numbered photos - which is always helpful in making a choice amongst so many treats.

Half portions are available on most of the menu items; a nice change allowing customers to try a variety of different dishes.

Meli Melo is located in Shaab Al Bahri and the Village in Abu Al Hasaniya. For more information or to make a reservation please call 2266 1520.

Moti Mahal Delux The attribute of a good restaurant is not always its size or location, but rather the quality of its food and service to the customer. In this context, India’s premium restaurant, Moti Mahal Delux, makes no comprise and delivers exactly what it promises.

Its name, which literally means ‘pearl palace’, has become synonymous with serving the best of North India’s gastronomic delicacies for over seven decades. Keeping the tradition of sumptuous non-greasy, non-spicy yet delectable food alive, all Moti 368

Munch Mahal’s branches worldwide follow strict quality standards. Why not put Moti Mahal Delux to your personal test, and join a reputable line of personalities – such as Indian leaders like Pandit Jawaharlal Nehru, Indira Gandhi, President Zakir Hussain, and world leaders like President Bhutto, President Nixon, King of Nepal and Soviet leaders Alexie Kosygin, Nikolia Bulganin and Nikita Krushchev – to acclaim Moti Mahal and its fine tandoori delicacies.

Moti Mahal Delux is located on Arabian Gulf Road, Exit 5 (next to Johnny Carino’s). For reservations call 2266 7050.

Mughal Mahal The first Mughal Muhal restaurant opened in Sharq in 1985 (there are now 8 restaurants throughout Kuwait), and the name is now synonymous with quality Indian cuisine. The restaurant in Salmiya in the Al Tahreer complex offers a new twist to their menu as they have added a continental section called ‘Multi Cuisine’. There are many favorites at Mughal Mahal: soups

(over 16 to choose from). They are renowned for their curries – try Murg Lajawab which is a speciality of Peshawar (marinated chicken cooked with juliennes of green pepper, tomatoes, dried mango powder and saltpetre, garnished with ginger) or the Adrak Ke Panje (ginger flavored lamb chops, marinated in yogurt and selected spices and served on a sizzling plate). Vegetarian favorites include Navratan Korma (a princely flavor of seasonal vegetables simmered in a rich cashew sauce) and Kashmiri Pulao (basmati rice cooked with pineapple and nuts). Be warned the portions are very generous – so come hungry. Lunch is served from 12pm to 3.30pm on weekdays and until 4pm on weekends; dinner is served from 6pm to 11.30 pm on weekdays and until midnight on the weekends. Private rooms are available in some restaurants – but booking is advised, as these are very popular.

Mughal Mahal delivers, using a local taxi.

Mughal Mahal has many branches.

Call 2572 2233 to find your nearest location.

Munch Munch Barbecue is a concept that’s been growing at people’s homes for a few years and no gathering or event is better than when the Munch Grill-Meisters are applying their grill expertise to the proceedings and the restaurant is no different! Must try’s include the Wagyu Bites cooked to perfection.

When it comes to main courses, tuck into the Kobe Beef burger; juicy Australian Kobe beef topped with Swiss, tomato, and lettuce, and the Italian Sirloin Sandwich, perfectly tender marinated steak, with Rocca, parmesan, and divine sun-dried tomato mayo on a crisp French baguette. As far as the restaurant is concerned: Come, hang out, and munch on all the delicious dishes prepared over the flame grill in the kitchen, and don’t forget that the dessert options will leave you spoilt for choice.

Munch is located at The Village (2390 8280) in Abu Hasaniya and in Dar Al Awadhi in Kuwait City (2232 2747).

Visit www.munchkuwait.com.

PREMIUM CHOICE

premiumchoiceme

@premiumchoice

@premiumchoiceQ8

eating out in kuwait N Napket Tucked away in the corner of the evergrowing 2nd Avenue – The Avenues lies Kuwait’s urban inspired Napket Café. Getting past the crowd lined up at the counter might be a challenge; but those who power through will be rewarded with; endless mounds of fresh breads, assorted sandwiches, eclectic salads, DIY pastas and desserts.

The décor feels like a leap back in time to a 60’s gentleman’s club. Black velvet booths and dark wooden tables lined the interior of the dimly lit space forcing your attention on the solitary red roses marking the centers of every table. Gentleman or not, Napket is a great place for a solo lunch.

Carved into the backs of the black velvet booths, little crevices carried IPods connected to head phones for your pleasure. Playlists included everything from Arabic to English, Reggae to Jazz – pretty impressive.

You might be labeled unsocial if in the middle of an afternoon lunch you decide to break away from the group, but who cares. Eat, listen enjoy.

Napket is located in the 2nd Avenue, The Avenues and in Sanabel Tower. Hours of operation are from 10:00am-11:00pm. Tel: 2259 7755 or log onto www.napket.com.

Naranj If you’re familiar with Naranj, then you’re familiar with your grandmother’s traditional light and crispy biscotti, dipped in the bitter-sweet, home-made marmalade, bursting with the zestful concentrated flavors of home grown oranges. Such is the tantalizing taste of Naranj, reminiscent of ancient trees, meticulously grown and artfully cared for by our Damascene ancestors. Resplendent with a stylishly modern yet vintage façade, Naranj embodies an ancient Damascus. A city whose character is woven through thousands of years of civilizations; antiquities and ancient maps are ornately displayed throughout the interior of the restaurant, complete with courtyard 370

fountains and high ceilings.

The allure of the Damascene environment is simply irresistible, fragrant with the appetizing scents of slowly roasted lamb and exotic spices mixed with the sweet aroma of apple flavored Narjeeleh smoke.

At Naranj, the culinary experience is truly a leisurely delight, tempting one to spend hours simply savoring each and every transcendent flavor, which involuntarily transport one into a distinctive Syrian instance, embolic of a different era.

For your Damascene experience at Naranj, please call 2226 8666.

Naranj is located on the Gulf road in Salmiya at Olympia mall.

Naz Affectionately called, “Persian soul food,” Naz’s authentic menu includes a signature dish, the famous Persian dish Kaba-e Joojeh Tikka Masty, only served by Naz in Kuwait and which is a mix of boneless chicken marinated in labna, onion, dried lemon, garlic and Naz’s special sauce. Other exquisite Persian dishes include the Mirza Ghasemi, a puree of aubergine and tomato with egg, tumeric and garlic, and the Bareh Kebab-e Torsh, a beef fillet marinated with labna, pomegranate and lemon.

Naz is located in the Jabriya, Sharq, Zahra and Bayan Co-op complexes.

Please call 180 8080 for all delivery inquiries.

Nino Nino; the well renowned authentic Italian diner that has served us with scrumptious, finger-licking food for more than ten years have three locations: on the Gulf Road, The Avenues and Arabella. Nino makes their own fresh pesto out of imported basil leaves and a special mix of authentic olive oils and spices. You are always spoilt for choice when you read the Nino menu, for it is one of the biggest menus you’ll come across in your gastronomic adventures.

Nino is on a mission to provide you with every Italian dinner option that can enter your mind – they serve delicious fresh cocktails, soups,

Naranj

Nino salads, appetizers, grilled dishes, pasta, pizza, risottos, paninis and finally desserts. Nino will pamper you with their soups, exquisite salads, scrumptious appetizers, all the way to their indulging main courses and finally to their irresistible desserts, served to you by the most hospitable

and welcoming people in a hip, fun atmosphere – what more could you ask for?

Nino is located at The Avenues (2259 7378 /9), Bneid Al-Gar on the Gulf Road (2254 1900/2900), and Arabella (2225 5288). Open from 11:00am-12:00am midnight.

ALACANT

eating out in kuwait Noodle Factory The Noodle Factory is a glowing success and proves the marketability of competitively priced South East Asian food served in an elegant and upscale setting. Despite its name, the menu includes more than just noodles, which are in fact the house specialty. The menu has a selection of potent Thai, Indonesian, Chinese and Malay dishes. We found it to be simple and straightforward.

Furthermore, the friendly waiters are very much ready to assist you in making the right choice through explaining the ingredients of dishes and offer recommendations on what to select. Unique initiatives are introduced to ensure convenience and speed of service. One of the best timesaving devises is the ingenious menu pad in which you place your whole order by penciling in your choices and then tearing the paper and presenting to your waiter.

Ordering a full course meal, replete with soup and dessert, won’t cause a dent in your budget. So the next time you are going to The Avenues and looking for a satisfying meal in great surroundings with cheery service and reasonable price then the Noodle Factory is definitely your destination…Trust us, you won’t be disappointed. Bon appetite!

Noodle Factory is located in 1st Avenue – The Avenues. Open from 12:00pm-12:00am. Call 2224 2424.

The Noodle House Walking into the Noodle House, you get the impression that you’re up for a treat. The modern furnishings and simplistic design transport you to that feng shui ridden land of East Asia. The Noodle House has a vast menu of cocktails and appetizers. The Crispy Duck Wontons are as good as they sound: crispy barbecued duck in that oh-sofamous Peking duck sauce wrapped in a slightly thick pastry and deep fried just to the right degree. The Prawn Bags come with an excellent sweet chili dip. The Prawn Bags were basically a mash up of prawns and other ingredients I can’t even begin to tell you about wrapped in a special and light type of pastry and deep fried. The result is a delectable 372

fusion of flavor, and a must-have for anyone visiting. The Main Courses surpass the Appetizers in terms of satisfaction and flavor. For desert try the Banana Beignets and the Fried Ice Cream. The Banana Beignets are basically deep fried Banana’s with a crispy exterior doused in Mango syrup with a side of Vanilla Ice Cream. Now when it comes to the Fried Ice Cream is one of the better desert dishes in all of Kuwait and worth your trip alone.

Noodle House is located inside Olympia Mall. Call 184 0840 or visit: www.thenoodlehouse.com Cafe November November Company is simple. It doesn’t have to try to win you over with hyperbolized PR scripts. It doesn’t even want to. It just wants you to enjoy quality and creativity, and it entices you to do so. Whether you visit the bakery, or head down to experience the café rendition at either their Shuwaikh Market or Kipco Tower locations, you will definitely be lured by the freshest dishes based on seasonal offerings as well as their indulgent baked goods. Once you’re inside, the café welcomes you with a display of baked goods made of the most expensive chocolate available on the global market. With a fully developed savory menu complete with salads, sandwiches and main courses, your pursuit for dessert at Cafe November will be much rewarded.

Cafe November is located at Kipco Tower and in Shuwaikh Market (behind Tilal Complex). Follow them on Instagram @cafe_november_kipco.

Please call 2221 6935 for more information.

O Oishii Turning a home-based business into a reality, the owners at Oishii have succeeded in offering a unique Japanese culinary experience to their clientele. Initially offering on a delivery-only basis, Oishii prides itself on creating menu items that cannot be found at any other Japanese eatery around Kuwait.

Cafe November

WHAT IS....?

The Cronut

If you do not know by now, the Cronut is the Frankenstein-like concoction of half doughnut, half croissant that was born in May of 2013 by New York baker Dominique Ansel. So good was this amazingly fresh and light melding of two bakery favorites, that it to took approximately a month for the craze to wrap all the way around the world. The number of places that have since been offering variations on this new treat has been staggering. Just when you think everything’s been done, up pops a new one. What’s next? How bout a cupcake-kebab? Nobody’s doing that yet! Send all royalties to bazaar!

In addition to pick-up and delivery, Oishii also has a dine-in restaurant in town available if you are passing by the area and looking for a quick bite. There is a lot to choose from here: If the craving of the day is noodle-centric, we recommend the Shrimp Yaki Soba, as the tangy sauce will expertly complement the crunch of the deep-fried shrimp and sautéed vegetables.

We especially enjoyed the spicy mix sushi nigiri, with salmon, tuna, shrimp and crabsticks, each piece drizzled in a secret spicy sauce, where we sensed a hint of red pepper and enjoyed the crunch of fresh chilies that gave this menu choice an edgy kick. For the utterly hungry, we recommend you try

out the special rolls at Oishii; this special roll is a protein triple play with salmon, shrimp, crabsticks, cucumber, avocado, spring onion and tobiko—delicious! Ask about their gift trays, where you can create a combination of six different sushi rolls to take along to your next gathering to share (or not) with friends! Also, Oishii can send its chefs with a sushi stand to any function being hosted by its clients, so that fresh sushi is presented to your guests on the spot.

Oishii is located in Salhiya, next to Aljawhara tower, and in the seaside area of Al Shaab. For reservations, please call 6963 7195 or 2264 4440.

Log on to www.oishii-kw.com for more information and follow them on Instagram @oishiikw.

MAIS ALGHANIM 4

eating out in kuwait

Oliversan Olive Garden When we are talking Italian, we are of course talking about a plethora of pasta options; ravioli, ziti, spaghetti, linguini and we have barely scratched the surface of the offerings at Olive Garden. The Chicken Scampi with Angel hair pasta that we tried, for example, came with an ample amount of grilled chicken breast tenderloins, sautéed with bell peppers and roasted garlic, and came served on a bed of Angel hair that was both delicate and delectable.. If pizza is more your thing, they have both a lovely Chicken Alfredo Pizza, and a “make your own” option.

Please call 2220 0530 for The Avenues location and 2565 9380 for the Arabella location, or follow them on Twitter @Olive_Garden_Q8 Oliversan Achieving what many other fusion concepts fail to fulfill, Oliversan is setting a new standard for fusion Asian cuisine. Delivering unprecedented flavors in the form of original combinations that surprise and tantalize the senses at the same 374

times, dishes like the Mongolian Ostrich and Fusion Shoyo Stir-Fried Beef Fettuccine will surely impress the palate. With the assistance of award winning Chef Louis Huang, the flavors of Asia are delivered in a format that would please even the most selective dining connoisseurs.

Besides the impressive food, the cozy interior design, showcasing the silhouettes of hats of bygone eras, effectively blends the traditional with the modern for an unforgettable ambience. Don’t forget to try their Peking Duck, the signature aromatic Oliversan Tangerine Seafood Soup, served in an actual tangerine, and the inventive Mini Do San, a combination of a donut and sweet flaky pastry, for dessert.

Oliversan is located on the mezzanine floor at Burj Jassem in Kuwait City.

For reservations or inquiries call 2290 1051 or 6625 4159. Check out: www.oliversan.net for more information, and follow them on Instagram @oliversanrestaurant.

THE One THE One, intent on changing the

Open Flame Kitchen (B+F) world by being magical, meaningful and always different, launched its magnificent revamped menu. “The Gourmet Theatre” menu shimmers in a brighter, more appealing silver color with proclamations like those of film or theatre critics with dramatic lines like: “A culinary Extravaganza”; “An international cast of show stopping dishes” and “5 star taste bud entertainment”. Aside from the obvious difference in color, you find that the menu is chock full of completely new, innovative and taste-bud tantalizing dishes that one has normally come to expect from THE One. Menu headings have been changed to coincide with the theatrical theme with catchy and playful titles like ‘Warm-up Acts’ for soups and ‘Rising Stars’ for sandwiches. Looking at the menu, you’ll find it hard to see vestiges of dishes past, but the brains and palates behind the new menu are inventive, innovative and deserve a standing ovation. True to form, THE One has succeeded in creating a complete dining experience, ensuring that all the senses are satisfied;

from sight to sound to taste.

THE One Restaurant is located in Marina Mall and is open from 8:30am-9:30pm daily. Call 2224 4511 or visit www.theoneme.com.

Open Flame Kitchen (B+F) What’s to say about Open Flame Kitchen that has not been said before? This place opened to much fanfare, like so many places do here in Kuwait. However, the flame is still burning strong at OFK and it shows no signs of waning. The reason for its continued success is that they haven’t wallowed in their fame and remained static. They opened to success and have worked hard to maintain it. With selections of tantalizing dishes, the dining experience at b+f Open Flame Kitchen is exceptional. The food, the service, the décor and design – it all adds ups to a meal you won’t be able to forget in a hurry, even when people start talking about the hot new place they heard about.

Open Flame Kitchen (B+F) is located on the ground floor of Mall 360. To make a reservation please call 2530 9990.

QUIZNOS

eating out in kuwait Organica Fish & Chips Cooked in an authentically Australian tradition, the fish (white flakey fish), prawns, calamari, and potato scallops are battered (not breaded!) and fried to perfection using mostly organic products. Even the chips are freshly hand chopped. You can watch them create your meal fresh in front of you. The Healthy Clovelly Beach Snack consists of one piece of fish, chips, and calamari rings with tomato sauce, lemons, and their homemade tartare sauce, and comes with two slices of watermelon and a bottle of water. Their homemade lemonade is made to perfection and the potato scallop on the side is absolutely delicious. Their famous deep fried Mars bar (New Zealand’s national dish and Scotland’s favorite dessert) is a must-try. For the vegetarians and vegans, you haven’t been neglected! They have vegetable skewers and they don’t use egg or dairy to prepare your meals!

Tantalize your taste buds with Aussiestyle Fish & Chips at Organica Fish & Chips in Jabriya 2532 5982.

Organica Pasta & Pizza Organica, of the Organica Fish & Chips’ fame, has been wowing guests with its delectable fish and chips. Conceptualized by passionate restauranteur, Catherine Becka, Organica Pasta and Pizza is set to live and breathe Italy. Within its cozy interior is a vivacious interplay of colors. A little bit of quirk, a little bit of fun, Organica’s decor carries through the vibrancy of Italian thoroughfare. Decked in colorful chandeliers, and surrounded by hand-painted stained glass windows, Organica is a sight to behold under the incandescence which comes aglow when the sun sets. According to Becka, one of the difficulties they constantly faced is the lack of key ingredients.

However, Organica is able to rise up to the challenge by either importing, substituting or making their own ingredients. Each week, cheeses and other Italian dressings are imported fresh from Italy. Sauces, pastas, breads and desserts on the other hand, are made daily from scratch.

Organica Pasta & Pizza is located in Jabriya, please call 2532 5982 for more information and reservations.

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Orio Milane Simply put, if you’re looking for an answer to your Italian food cravings, you must check out Orio Milane in Abu Halifa. A welcoming, warm atmosphere will draw you in immediately, with signature appetizers, pastas and incrdible mains like premium grade steaks.

The pasta is imported straight from Italy and the fresh food is brought in daily from the markets for an authentic experience. End your culinary foray with an indulgent fudge brownie served with vanilla ice cream and warm latte. Have a big wedding or event coming up?

Be sure to check into their catering services that will leave your guests satisfied with a menu that is catered to your needs.

Orio Milane is open Monday to Sunday. Call 2371 2666/777 for reservations or more information or you can check them out online at www.oriomilane.com. You can also follow them on Facebook, Twitter and Instagram @Oriomilane.

Osaka Faced with the prospect of becoming just another name on the evergrowing list of Japanese restaurants in Kuwait, the Osaka restaurant in Shaab decided to buck the trend by introducing more classical Japanese dishes with different twists, while still keeping plenty of Kuwaiti favorites on the menu. As a result, Osaka has become one of the few Japanese restaurants in Kuwait that offers different, fresh and creative flavors that complement the spicy mayonnaise frenzy that everybody knows and loves. As a starter try the unique Osaka Illusion Salad which is comprised of salmon, green grapes, ginger, parsley, iceberg lettuce and avocado with a sweet chili sauce dressing. The combination is surprising as every bite reveals a new and distinctive flavor that could become highly addictive. This dish will also give you a good idea of how ‘different’ can indeed be really good.

Osaka is located in Shaab Al Bahari and is open from 12 noon to 12 midnight. For reservations and information call: 2263 7331 or 2263 7332.

DID YOU KNOW…?

Meatballs

Many different cultures have variations on the Meatball. Where as in Italian cooking it is often served as part of a baked dish or with pasta classics like spaghetti, in Mexico it much more likely to be served inside of a soup called Albondigas. Locally, we are much more likely to refer to is as Kofta (which derives from the Persian word kufta), and find it served in either balls, or fingers form. It remains ground or minced meat and spices (usually lamb locally, as opposed to the beef found in other regions). From Austria to Vietnam and everywhere in between, there is likely a meatball to be had.

P.F. Chang’s

P P. F. Chang’s The substance of any dining experience is human interaction.

Each dish has what Mr. Chang likes to call “a little magic.” Chang knows that if the product does not consistently contain that magic, the restaurants will cease being environments for people to interact in. The intense popularity of some specific dishes is a testament that the magic has not gone missing.

The famous lettuce wraps are fresh and uniquely savory and found on nearly every table as the most popular starter. The vegetarian, tofu-based version is even more delectable than the original. Other standards that one must try are Chang’s Spicy Chicken, Mongolian Beef, and Banana Spring Rolls with pineapple coconut ice cream for

dessert. Noteworthy are certain inventive local adaptations. The cocktails are exceptionally unique blends of exotic fruits and herbs.

The fact that these drinks are much more than an afterthought indicates the attention paid to every detail on the menu. The dependability of P. F. Chang’s in providing an environment for authentic human interaction has been steadily built for sixteen years. In Kuwait – a society that greatly values familial relationshipsP. F. Chang’s can be a conduit for more effortless interaction with the people we love.

P. F. Chang’s is located in The Avenues, and Al Corniche. For more information or to make a reservation please call: 2258 1980 or call their hotline: 2224 2424.

RARE CUTS

eating out in kuwait Paul PAUL Bakery & Patisserie offers a dazzling array of French pastries and hand-made speciality breads, along with a delicious selection of sandwiches, salads, quiches and main courses. In addition, a wide choice of hot and cold beverages such as creamy hot chocolate, aromatic coffees or teas, delicious smoothies or milkshakes are available. Dedicated staff will instantly make you feel welcome at PAUL and, whether for a sort rest during the day or lunch or dinner, you will no doubt be delighted by the ‘rustic-chic’ and calm ambience PAUL is known for worldwide.

Paul locations in Kuwait: Marina Mall Rotunda (2224 4599); Marina Mall Salem Al Mubarak (2224 4588); The Avenues (2259 7044); Al Kout, Fahaheel (2393 0302).

Pei Wei Asian Diner If you’re looking for a fool-proof concept; a fast-food style Asian diner with a funky, fresh and unpretentious approach to food brought to you by the masters of the contemporary Chinese bistro, P. F. Chang’s, would be about as fool proof as you can get. Located in Food World at The Avenues, Pei Wei brings a touch of class to the typical food court fare found in this part of the mall. It’s fast food but don’t even think about comparing it with junk fast food.

This is real food, cooked for all to see in the flash of a sizzling 600-degree wok by real people. So give the credit cards, and your feet, a rest next time you’re indulging in a little retail therapy at The Avenues and drop by Pei Wei. You won’t be disappointed.

Pei Wei is located in the 2nd Avenue, The Avenues. For more information, visit www.peiweikuwait.com or call 2221 4755.

Pepper An enchanting experience awaits at Pepper, the magical steakhouse located in the Jumeirah Messilah Beach Hotel & Spa shines with flavors inspired by the best of nature. With an astounding interior design where the spectacle of nature is showcased via crystal wall fixtures, brick walls and large green crystal leaves. Fresh and exotic 378

ingredients are mixed perfectly in every dish at Pepper. From a marinated baby vegetable dish to a scintillating Surf and Turf, the freshness of every item will keep you coming back to sample their varied options of steaks and salads on offer. Side dishes here are a plenty, and rest assured that each and every sauce you order with your steak is prepared from scratch.

Don’t miss out on the Lavender Honey Pavlova with blueberry cream for dessert amongst many other favorites.

Pepper is open daily from 6 pm – 12 am.

For reservations, call 2226 9666 est.

7425. For their latest news, follow Jumeirah Messilah Beach Hotel on Instagram @JumeirahMessilahBeach.

Pickles Given Pickles’ reputation as a gastro-burger house, you may instantly find yourself only focusing on the hamburgers. These are good and should not be missed, but the pickles are equally deserving of mention: the Bread and Butter Chips and the Banana Peppers are both fried to perfection and come with a rainbow’s array of dipping sauces. This gives you just a slight sweetness from the sauce with the tang of a spicy pickle. The Montreal Poutine is served with chicken served on top of fries and a chicken based gravy, as well as a liberal portion of Swiss cheese poured over the top. All in all, a solid burger joint offering something different.

Pickles is located on the Gulf Road in Salmiya, Beda’a (Al Arjan strip) next to Movenpick Hotel or reach them by phone 2225 3155.

Pizza Express If you want casual dining with quality food at good value then think no further. Forget grease on your fingers here as you pick up your pizza. No oil is used and you can try placing the pizza in your hand as a test. From the moment you walk in you’re greeted by a cool modern ambience, with smacks of freshness and cleanliness, light, airy and friendly with good food to follow. At the Hilton Kuwait resort there is seating for 60 outside

Paul

Pepper and 90 inside – so if you want to eat your pizza or pasta whilst overlooking the sea this is the place to be. Every so often Pizza Express updates their menu with a desire to innovate and please.

Classics like Bruschetta al Pommodoro are always popular, as are the rest of the pizzas. Try the Bali (a creative spin on the Hawaiian with chicken, pineapple, and sun-dried tomatoes), the Giardinera and Salmone (smoked salmon, mascarpone, dill, tomato sauce and mozzarella). There is also an abundance of grills chicken, beef and lamb as well as a host of salads to choose

from. Don’t forget dessert too: chocolate glory and tiramisu with fritti di bosco. There is no delivery service but you can order takeaway – just phone 10 minutes beforehand and then your order will be ready for collection.

Pizza Express can be found in the Al Bida’a complex (2225 3166); Hilton Kuwait Resort (2371 9866); Dahiat Abdullah Al Salem Coop (2256 0273); Kuwait International Airport (2434 2681); 1st Avenue - The Avenues (2495 4767); Grand Avenue – The Avenues (2228 3126); Marina Crescent (2224 4960); Jabriya Block 1 (2532 1574) and Nofa Towers in Mahboula (2226 0999).

BEIT LADAN

eating out in kuwait

WHAT IS...?

The Test Tube Hamburger The first cultured hamburger was made in 2013, created from bits of test-tube muscle tissue by a small group of dedicated scientists at Maastricht University in the Netherlands. While these lab-grown Franken-burgers appear to be an answer to the many pitfalls of an increasing world populace, they are not exactly the new answer to a vegetarian meat-substitute.

After initially being taken from an animals muscle, stem cells are extracted from the tissue. After that they are grown under tension, in order to bulk them up. Once this process is complete, the new muscle fibers are minced and turned into minced burgers. The only downside, it presently costs approximately KD 100,000 to make them so far. Perhaps it is time to start making them in bulk!

Prime & Toast Pizzetta Across the road from Sief Palace is a little restaurant named Pizzetta. A frosty grey façade with a logo that is as smooth as the road you drove in on. With a name like Pizzetta you automatically think pizza. But get ready for a slight change and an eye opening experience. The inside utters simplicity with a tint of chic, a spice of rustic, and a dash of old school. Clean and comfortable. All their dishes are oven cooked and even the pizzas are prepared on a grill. As soft, funky music plays in the air, the smell of food from the kitchen will grab your attention. With all their dishes served steaming hot from the oven, no one will ever complain about their food being cold. Quick service right to your table. But don’t worry, you won’t be rushed! Be cool, talk with friends and enjoy the flair of the fanatical but simple dishes in front of you.

Embrace the glutton inside you at Pizzetta, on the Gulf Road “Strip” across from Seif Palace, Spoons in Mahboula and Al Bida’a. Please call 2245 8293 for more information.

Potbelly An antique in of itself, the Potbelly sandwich comes with a bountiful heritage identical to its deliciously rich fillings. Known for toasty warm sandwiches, extra good soups and 380

salads, and cookies that are baked every day, the actual experience of ordering couldn’t be simpler or faster than ordering at a fast food joint, except that the difference in taste and quality is monumental.

First of all, you simply choose your sandwich and bread. As soon as your choice is made, the friendly staff places your sandwich through the oven to appear mere minutes later, and that’s where all the fun begins; when you enter the sandwich fantasy of your dreams.

Then it’s done; Potbelly greatness between your fingers in absolutely no time.

Potbelly can be found at the 2nd Avenue – The Avenues (2258 1997); The Mall – The Avenues, located inside KidZania (2228 3313); Grand Avenue – The Avenues (2228 3122); Kuwait International Airport across from Gate 2 (2432 0132); Al Bida’a (2225 3176).

PQ: Le Pain Quotidien You are immediately struck by the rustic Belgian ambience of this sandwich restaurant and bakery.

Gentle yellows and unpretentious wooden chairs and tables greet you in the dining area; exposed wooden floors reinforce the country feel.

Charm and simplicity is the tone.

With inside and outside seating at the location in Marina Crescent,

a fabulous view is guaranteed - no matter what the weather is like.

Wonderfully casual and homely this organic restaurant and bakery is driven by the notion of healthy, pure and simple food. There is nothing afflicted or flamboyant about PQ, its only mission is to provide the healthiest and tastiest gourmet sandwiches and snacks to give satisfaction and vitality. Famous for its breakfasts and lunches, regular specials alongside the menu as well as the products they sell (we love their granola parfait and their organic fruit juice); ensure your taste buds will never get bored.

Favorites include waffles, and brioche as well as soups (they serve a different one each day), as well as their sandwiches. PQ is all about the bread. Try their gratin goat’s cheese glazed with honey with a touch of thyme. Outstanding. Desserts are also popular here - there are so many to choose from. PQ is a hot spot for weekend breakfast and there is a no reservation policy so time your visit well.

Open daily from 7:30 am until midnight. PQ is located in The Palms Beach Resort & Spa (2563 3684); The Avenues (2495 4631); Marina Crescent (2224 4942).

Prime & Toast Prepare to be schooled in the art of

crafting the perfect breakfast and brunch, under the chosen menu and culinary direction of Prime & Toast. So what is giving this place its dedicated followers? Well in our experience, darn fine food that appeals to every taste bud – that sums up the answer nicely. The menu is not just for the kick-starters to the day. There is a breadth of choice including pasta and salads, but it is the breakfast foods that are drawing the crowds. And here in Kuwait breakfast is happening at all hours of the day depending on your lifestyle.

They also have no trouble filling the place in the morning or evening. So whether you’ve pulled an all-nighter getting that paper finished for your professor, or burnt the midnight oil completing that essential report for your boss, or just spent all night partying and you are coming round at 3pm, this place will restore, refresh and revitalize you with the freshest of ingredients in the form of a tasty breakfast of your choice.

Become one of them, and sample the divine culinary experience that is the Prime & Toast breakfast.

Prime & Toast is located on the Gulf Road Strip across from Seif Palace and in Al Bida’a Complex.

For more information or to make a reservation please call 2241 1252.

Breakfast & Brunch from 8:00 AM to 3:00 PM.

CENTREPOINT CAFE

eating out in kuwait Q Q Café Delivering a fusion menu by offering dishes from different cultures is presented in its purest form at Q café. The menu is also prominent with recipes created by local moms from appetizers, entrees, and even desserts. Don’t miss the Chinese chicken salad and the Mom’s cake, to create that ‘made at home’ taste that uniquely defines the culinary experience at Q café. Envisioned to deliver a full dining experience, the décor at Q café is an ode to purity; the design is focused on elegant typography portrayed in its signage and concrete raw materials. The food is familiar, as if you are having it at your house, neatly served on a clean, white plate. This desire for simplicity at Q café is a tribute to the idea of less is more, when a simple dish is pure in form and delivers a bounty of tastes.

Q café restaurant is located at the Restaurant Complex at The Village in Abu Alhasenya. For more information please call 9669 6539.

Queen’s Burger At Queen’s Burger, the meat is always fresh, the buns are freshly delivered from an expertly crafted recipe, and most importantly, the burger creations are abundant to suit your every whim. Although Queen’s Burger offers a delivery service, we’re still officially jealous of all residents in the Salmiya district where the small and cozy restaurant is located. A simple stroll from the American University of Kuwait, Queen’s Burger has grown an expanding following of loyal ‘burger subjects’, where students and professionals alike are now regulars, addicted to the fact that they always leave satisfied, yet never bloated or feeling heavy. Using finer qualities of reduced fat beef and chicken, Queen’s Burger proudly offers mini options or sliders and regular sized burgers. From delicious appetizers, to mouthwatering burgers, and Mrs. Fields for dessert, Queen’s Burger offers a burger experience you will surely repeat.

Queen’s Burger is located in Aliya complex on Salem Al Mubarak Street in Salmiya.

For delivery, please call 2573 9939.

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MORE FUN FACTS Fast food restaurants use yellow, red, and orange because those are the colors that stimulate hunger.

One-third pound stalk of broccoli contains more vitamin C than 204 apples.

India is the world’s largest producer of bananas, producing nearly 22 million tons a year.

The most popular type of banana sold in stores these days is the Cavendish banana, which is resistant to the strain of Panama disease that effectively wiped out the Gros Michel banana (popular until the late 1950’s) but there are concerns that it too may eventually suffer a similar fate.

Ribs and Rumps

R Red Lobster If you’re looking for a fantastic seafood place or simply a great all-round restaurant, Red Lobster should be on your list of destinations to check out amongst all the restaurants at the Grand Avenue-The Avenues. From tasty starters, to sumptuous mains, and heavenly desserts, Red Lobster certainly has something for everybody’s taste. With highlights that include Wood-Grilled Lobster, Shrimp and Scallops, a split Maine Lobster tail, or skewered jumbo shrimp and sea you will not be let down on the sea food front. By the time you throw in the vast amount of sides and surf and turf options, you will no doubt be satiated.

Red Lobster is located on the first floor at the Grand Avenue-The Avenues (2220 0536/4/5), and Arabella Complex in Bida’a. For more information visit Facebook: Redlobsterkuwait.

Ribs and Rumps Though their namesake clearly indicates a penchant for heartier portions of meat options, the menu

Riccardo proves surprisingly versatile. With wraps, seafood, and even a daily changing vegetarian pasta option.

With their wings especially there is an innovative take via a secret honey basting that balances a sweet and savory nicely; not your typical wing options, but rather a different, almost exotic variation worth trying out. At iconic Australian steakhouse Ribs and Rumps, they are famous for their legendary ribs, aged-to-perfection steaks and mammoth-sized portions. The relaxed and casual atmosphere and fast and friendly service are perfectly suited to a romantic dinner, business function or large group party.

Ribs and Rumps is located at Menus on the Coastal Road in Mangaf. Find them online at www.ribsandrumps. com or call 2225 0194.

Riccardo The first Italian restaurant in Kuwait, Sheraton Kuwait’s Riccardo Restaurant was first established in 1979. Since then, it has enjoyed an unrivalled reputation for providing a truly exceptional dining experience where the finest delectable Italian cuisine in Kuwait, can be savored in the refined elegance of this most stylish and sophisticated restaurant.

Enjoy a variety of traditional Italian dishes including soups, salads, home made pastas, fresh lobster and much more. A sophisticated atmosphere wrapped in Italian elegance with live music adds to the enjoyment of this special restaurant.

Riccardo Restaurant is open 12:30pm to 3:30pm for lunch and from 7:30pm to 11:30pm for dinner. Located in the Sheraton Hotel and The Grand Avenue—The Avenues. Call 183 5555.

ORIO MILANE

eating out in kuwait Rice At the fittingly named Rice, the humanity behind rice is readily brought to one’s attention. Inside, there are silk-screened images of simple life on pillows resting on cushions that welcome the customer into an immediately familiar setting, a setting befitting of the familiar food he or she is about to enjoy. Lebanese designer Ramzi Abou Fadel reminds the diner of the beauty of the food by abundant stylized shapes of rice grains and quotations glorifying rice written on the white walls, all multiplied by large mirrors and organic conglomerations of rice-shaped light fixtures. So rice is all around even before one sits down and realizes the extent to which it pervades the menu. Rice offers 30 dishes that rely on this most world-wide of foods, all with subtle variations of the foundational component: there is brown rice, vermicelli rice, saffron rice, cumin rice, white rice with berberis, lemon and ginger rice, baby corn rice, white rice and green beans, and mushroom rice. Such variety is indicative of the full name of the restaurant: “Rice: Culture On a Tray.” Appropriately, not only the rice varies, but the main dishes also constitute a diverse array of oriental cuisine. There are Indian, Kuwaiti, Lebanese, Persian, Egyptian, and even several East Asian dishes.

To indulge yourself in the simplicity and versatility of Rice, head out to the Food Court at The 2nd AvenueThe Avenues. For more information or to make a reservation please call 2259 7703.

Rio Churrascuria A classic all-you-can-eat Brazilian steakhouse: for one set price KD15.5 (KD7.5 for kids 10 and under), you get to pick from a slew of 9 different salads to start with, then you get to choose from an unlimited portion of 12 different sides, all while the Passadors, or meat carvers, constantly rotate past your table giving you endless amounts of a variety of meats. You use a traditional red and green signal method, which they provide, to signify whether you want them to keep the meat madness 384

Rio Churrascuria coming or not (here signified with green when you want more, red when your tapping out); it’s that simple!

Rio is located in Kuwait City, on Ali Al Salem St. at Al Jawhara Tower.

Reach them by phone at 2226 0788 or online at www. riokw.com or follow them on Instagram @riokw.

Rowdy Taco This 24-hour dining experience is serving up taco favorites, quesadillas, salads and more, at your convenience, with a commitment to a fun atmosphere and overall cheeky-playfulness that is synonymous with the brand itself. With 13 different versions of classic tacos you can mix and match until your hearts content.

From ground beef, shredded beef, brisket and lamb (both of which are slow roasted for 18

hours!), chicken, fish, shrimp, and vegetarian options, you will have enough to switch it up with each visit. The fish taco as well deserves some attention here for the Baja-feel that it can impose on the ambiance when seated outdoors with a seaside view.

Notably: they keep it authentically Mexican with lots of cilantro, cotija cheese, queso fresco and lots of fresh chilis.

Rowdy Taco is located at Alia & Ghalia Towers on the Coastal Road in Mahboula (between exits 210 and 211). Phone 9607 0102 or follow them on Twitter, Facebook, and Instagram @Rowdytacoq8.

Ryoog Located in Shaab Al Bahary and partially set on a terrace, Ryoog is the perfect marriage between oriental

and western breakfast. Their indoor section buzzing with the sounds of munching and happy chatter as customers sat to enjoy the most important meal of the day. Choosing to sit in the outdoor section though proved to be even better, even though it’s just as packed. Open from 6:30am till 3:00pm, breakfast goers will take pleasure in the experience as a whole regardless of where they’re sat. The outdoor terrace floor is faux grass where you can, for a second, forget entirely that you’re eating out thanks to its very relaxed atmosphere. From 3:00pm onwards Ryoog serves snacks and a full dining menu operating as Duha & Chai.

Go and enjoy the tastes of the west and east simultaneously at Ryoog, located in Al Shaab Al Bahari, Block 8, Street 80 and Discovery Mall or call 2263 9378.

MAIS AL REEM

eating out in kuwait S Sabah Wu Masa Sabah wu Masa, a dashingly handsome and rather suggestively seductive restaurant with classy curving glass inscribed with Arabic script. The lure of dark furnishings and flame red contrasts set the pulse racing. Wait listing is the norm at the popular times so be prepared to wait if you leave dining till the time that everyone wants to chow down. Reservation is essential. Now that tells you all you need to know! In an increasingly westernized world Sabah wu Masa makes a refreshing change, not pandering to imitative mall mentality but celebrating the glory that is to be found in Arabic cuisine. Sabah wu Masa takes itself to a challenging position for the accolade of the best Lebanese diner in Kuwait. Whether you are going to a movie and fancy a pre or post dining experience or just in the mood for Lebanese food, take yourself to this exciting and luxurious new player on the scene. You will not be disappointed and the Arabian hospitality will impress you.

Sabah Wu Masa is located in Mall 360.

For more information or to make a reservation please call 2530 9955.

Sabaidee A small, unassuming restaurant, nestled on a nameless, dusty street in Mahboula, Sabaidee is an exquisite dining destination for anyone with an affinity for Thai cuisine. Upon your first visit to Sabaidee, you realize that “spicy” means just that. Whether you are dining at their Mahboula location or its many other branches, they do not mess around. The Tum Salad, a chopped vegetable salad with your choice of cucumber, carrot or long bean as the main ingredient, certainly gets the fires burning, but is certainly not to be missed. The mix of the vegetables, astoundingly fresh and juicy, infused with the hot red pepper is a delight for the palate.

Finishing your meal in this acutely tidy restaurant, you are treated to a cored orange in a sparkling white dish, the perfect palate cleanser to call an end to this special outing.

Sabaidee is located in Mahboula, 386

Behind Alia Ghalia Tower, off the Coast Road (6592 5355); Fintas (6996 6163); Salmiya (6996 6165); and Mangaf (6996 6161).

Salad Boutique Tastefully designed interior bathed in dim lights; the air punctuated with tantalizing aromas and new-age music in the background – lures you to take a seat. The place is small without being uncomfortable. Their trademark Pink is everywhere – tablemates, take-away boxes, bags, even a section of the entrance wall adorned with quaint pink bottles – all hinting of a woman’s touch.

Salad Boutique is not just about salads or the notion that women are more inclined towards eating salads than men. Without losing the essential uniqueness that sets it apart, Salad Boutique also offers sandwiches, risottos and desserts along with fresh juices and energy drinks to make it a complete dining experience. Although a little pricey, you would not mind it once you have been there. Its private setting makes an ideal venue to dine with someone ‘special’ or with friends.

Salad Boutique is located in Jabriya, B-1A, St-6, Bldg-91, behind Champions Health Club, Shaab Bahari and The Avenues, open from 8am to 12pm. For reservations, deliveries or to inquire about their gift line, call 2535 5755 or email them at info@saladboutique.com.

Sanawbar For the fans of moutabal and kibbeh nayeh living in Kuwait, the dining choices for Lebanese cuisine are plenty. Your choices range from tiny fastfood-like shops to high-end luxury experiences with decorative, unnecessary cutlery and prices to match. In every price range you will find restaurants that shine and some that disappoint. What separates the exceptional from the mediocre? What turns a dining back-up plan into the main event? The answer is more than the food alone; it is a sum of all the parts: ambiance, service, quality of food, the view through the windows and, yes, even the restroom.

Sanawbar has carefully calculated all these factors and more; the result is

DID YOU KNOW…?

Olive Oil Tasting 101

Here are a few things every olive oil taster should know: The best time of day to taste oil is in the morning; don’t eat anything for at least an hour before tasting. Pour a small quantity into a dark-colored glass (color should not be considered a qualitative parameter). Smell the oil to evaluate the intensity of the fruity notes and the presence of other eventual notes. Let a small quantity of oil swirl around in your mouth and then allow it to oxygenate by slowing inhaling air.

After this inhaling technique, which is called “stripping”, take a pause. And then repeat the same action before spitting out the oil, being careful not to swallow any of it. The expert taster is able to identify any eventual defects present in the product, which are often distinguished by hints of wine or vinegar. These hints signal the use of lesser-quality olives, olives that were pressed when they were either too ripe or else not properly conserved.

positively admirable. By the time you leave Sanawbar all of your senses will have been expertly entertained, your cravings satisfied and your pocketbook thankfully unharmed.

Sanawbar is located at the Salimya seaside on Belajat Street (Gulf Road) near to the Bida’a roundabout. (The former location of Al Danah seafood restaurant). For reservations and delivery, please call 184 7847.

basil, capers and olives). You have to check out their spaghetti ice-cream! A chilled plate swirled with strawberry sauce (to represent tomato sauce) and fresh vanilla ice-cream strips squeezed onto your plate through a spaghetti making machine!

Satchi is located in Fahaheel adjacent to Kout Mall on the 11th floor of Hamoud Tower. For more inquiries please call 2391 2137.

Satchi A sophisticated, enigmatic and unique location with a spectacular view of the Persian Gulf; Satchi offers you an interesting and diverse accumulation of Japanese and Italian cuisines.

The Bento-box is ideal – choose from Japanese, Arabian Special Platter, Italian Satchi Special or the Tepenyaki Platter – customized, simple, comprehensive meals for less than KD7. Popular dishes in the restaurant include Suimono Soup (fresh chicken stock and vegetables) Tepenyaki Salad (tomatoes, cucumbers, lettuce, cabbage, tuna and hamour), Ebi Toast-fry (succulent prawns on crispy toast with toasted sesame seeds), and Kani Korokke (potato croquette with crab). Try their Spider Maki (crab stick with avocado and tobiko), and Emperor Maki (tuna, salmon and fresh spring onions). For a more Italian flavour, try their Porcini Steak (steak with a creamy mushroom sauce), Grilled Prawns (pre-marinated in lime juice, garlic and olive oil), as well as their Lasagne, Formaggio and Pasta Amatrichana (tomatoes, freshly

Sawah Within its comfortably-sized interiors is a menagerie of fascinating artifacts imported from both Lebanon and France. Browse through their myriad of multicolored chairs and other interesting articles as well as the beautifully carved patterns adorning its walls and canopy. And who can miss the large contemporary painting of Egyptian Singer, Abdel Halim staring proudly back at them. Similarly imported from Lebanon, the dishes are an intriguing assortment of aged copper and silver wares some even embellished with the “Seen” of Sawah. If the setting is not enough to wow you, then the food certainly will.

Sawah swears by only the freshest of ingredients, with pastries made daily and juices freshly squeezed to order.

The kitchen is helmed by veterans, with both Chef Charabel and Chef Yussef hailing from Lebanon. And the quality of the food is certainly testament to the longstanding affair both have with Mediterranean cuisine.

For more information or to make a reservation please call 2259 7701.

TACO BELL

eating out in kuwait flavored with broad beans and dill) is highly recommended. Renowned for having the freshest of prawns, try them marinated in saffron and mustard on the charcoal grill.. If you have room try the Persian ice cream and finish off with mint tea with Persian sugar. Shahrayar’s seating capacity spaciously accommodates 64 and is open for lunch from 12:30pm to 3:30pm, and for dinner between 7:30pm and 11pm. Booking is essential to avoid disappointment.

Shahrayar is located in the Sheraton Hotel and Grand Avenue – The Avenues. Hours of operation from 12:30pm to 11:00pm. Booking is recommended, so call 183 5555.

Shahrayar

Shake Shack Shahrayar This is simply a five-star experience in every way. The décor is a tribute to the triumph of Persian designs with intricate carvings, lattice work and beautiful hanging lanterns so it’s no surprise that the moment you get out of the lift, your eyes are arrested by the beauty of the artefacts . The pleasures of Persia are incorporated into every dimension of your dining experience.

Favorite appetizers include kashk 388

badenjan (fried eggplants topped with kashk, fried onions, mint and garlic), spinach salad with tomato, onions and mushrooms and the freshest of Iranian crisp crackling bread. They are infamous for their stews as well as their kebabs. Try the quintessentially Persian Kabab Kubideh that’s marinated in saffron and onion or khorest ghormeh sabzi (lamb stew with kidney beans, fresh lemon and herbs). Their rice (especially the one

Shake Shack Starting out as a humble, New York City “roadside” burger stand in the middle of Madison Square Gardens, the modern day shack has evolved into a worldwide phenomenon.

A truly welcomed addition by our beloved burger-centric society, we are infatuated with New York’s beloved Shack house, located in the heart of the Avenues. Shake Shack’s star burgers, including the ultimate ShackBurger, the Shack Stack, and the ‘Shroom Burger are sure to please. The ShackBurger, a hand-molded patty crafted using 100 percent all natural, all American, Black Angus beef, is cooked to medium, so it is crispy on the sides, and perfectly juicy in the middle, complete with American cheddar cheese, lettuce, tomato and last but definitely not least, that highly addictive ShackSauce, all nestled inside a buttery potato bun.

Because of the special style used in preparing these delicious patties, the ShackBurger is a pleasure to consume from beginning to end. From the way the burger comfortably fits in the hand, the feel of the soft potato bread between the fingers, to the way the tender beef melts in the mouth, the ShackBurger has won our hearts.

Perfect with an order of crinkle-cut golden fries, we also recommend you try the second most ordered burger, and our favorite, the Shack Stack. In this mesmerizing case, the famous ShackBurger is complimented with a crisp-fried Portobello mushroom filled with Muenster and cheddar

cheese, topped with lettuce, tomato and the addictive ShackSauce. Also a vegetarian favorite, the scrumptious Portobello mushroom could be ordered separately as the ‘Shroom Burger. Add an order of Black and White or Strawberry milkshakes; hand-spun with the delectable frozen custard and whole milk, the ultimate burger experience is finally achieved.

Open from 11 am until Midnight, Shake Shack is located at the 2nd Avenue – The Avenues (2223 3711); and The Grand Avenue – The Avenues (2228 3051); and Al Fanar Mall in Salmiya (2574 0603).

Shatea Al Watyia Where can you go in Kuwait to find authentic Kuwaiti food? Lebanese and Western restaurants are plentiful but you must search hard to discover local cuisine. Established over 15 years ago and housed in a fifty year old building, this restaurant is full with pictures and artefacts preserved from the last fifty years. The heavy wooden doors and window frames are original, as well as the thatched reed ceilings. The waiters and waitresses wear traditional attire: duraa (long dress) for the ladies and wizaa (plaid cloth wrapped at the waist) for the men. In the cooler months, Shatea Al Watiya provides a seating area outside surrounded by trees where sheesha is served. Kuwaiti food is a combination of Iranian and Indian cuisine with basmati rice as the staple.

Darkoos (made from tomato paste or crushed tomatoes, garlic and salt) is served as a sauce accompaniment to the meat/fish and rice meals.

Kuwaiti favourites include Jerish (wheat cooked with lamb, onion, tomato and mixed spices), Marqaug (wheat flour dough cooked in thick tomato and onion stew with eggplant, carrots and potatoes), Machboos (chicken or lamb fried and served on top of saffron rice), and Mutabaq (hamour or zubeidi (fish) served on top of seasoned rice). Beware: most of the rice and meat/fish dish portions are enormous. For many visitors, the large meal may lead to another Kuwaiti tradition: the afternoon siesta.

Shatea Al Watyia is located in the old Behbehani complex behind the Catholic church. Call 2242 2077. Hours of operation are 10:00am-11:00pm, daily.

Take time for yourself at your favorite Coffee shop in Kuwait

COLUMBUS CAFE

Al Fanar Mall, AL Bahar Center The Avenues – Phase 1, The Avenues – Phase 2

eating out in kuwait meat on a skewer, and serving it, in a variety of ways, in bread. This is a place that is proud to be Kuwaiti, proud to celebrate its integration of other cultures, proud of tradition but also of modernity. Oh, and the Shawarma is damn tasty too!

Shawarma Shuwaikh is located in Shuwaikh Residential area, just opposite the mosque, at Shuwaikh Co-op. For more information please call 6636 6612.

Shawarma-matic Shawarma-matic You are definitely in for an upgrade in the world of Shawarma here. At Shawarma-matic all the meat is cut automatically by a machine, which means consistency of the cut, but that is just the tip of what makes this place great. They have 6 different kinds of meat, ever spinning, in the slow roasted manner that you only get from the Shawarma experience: beef, chicken, Turkish Doner, Tandoori, Taouk, and Kabbab. When it comes to the breads, you have your choice of Lebanese, Samoun, Saj, or a Burger bun. Lastly, for sauces they have even more varieties with 9 different basic toppings (of which you can pick four), 10 premium toppings for a slight upcharge, and over a dozen different sauces. The Saj bread was wonderfully fresh, warm, and presented hot off the grill with the help of a Paninipress type melting and melding of 390

all the inside goodness, before being presented to you.

Shawarma-matic is located in Salmiya, Block 10, Sayed Yasseen Street. Call them at 2225 6444 or visit www.shawarma-matic.com.

Follow them on Facebook and Instagram @Shawarmamatic.

Shawarma Shuwaikh Hole-in-the-wall place; you’ve heard the phrase many times. It usually describes somewhere small, limited seating, simple menu. We use it as a compliment. It is the antithesis of the franchise, of the chain restaurant, of bloated eateries with hundreds of seats and even more dishes on their menu. Shawarma Shuwaikh is both a Shawarma place, producing top-notch food, and a shrine to this humble meal.

The place is at once homage to, and an innovation of, the art of cooking

Signor Sassi Signor Sassi is scrumptiousness, excellent service and good vibes all around. Originating in High Street Kensington, the savvy Italian restaurant has made its way to foodies in Kuwait, who are lucky for this tremendous addition to the culinary scene. Located on the Gulf Road, the restaurant boasts a beautiful view of the wide open ocean through its floor-to-ceiling windows, which pour wonderful light into the open-plan restaurant, large enough to cater to over 100 guests. The whole place buzzes with vivacity. The staff are boisterous, and songs emanate from the kitchen as the chefs serenade their food; every once in a while someone from the kitchen yells to the backend where the busboys scurry around to complete the orders shouted out at them. The elaborate menu: appetizers, salads, first-main meal and second-mainmeal, and desserts. As it goes with traditional Italian menus, there are two main meals, one of pasta, and the other of different sorts of meats and vegetarian dishes. The entire meal tastes exactly like something you would have at a topnotch high end restaurant on High Street Ken in London.

Signor Sassi is located on the Gulf Road near the Kuwait Towers, 2241 8893 and Mall 360, 2530 9680.

Silk and Spice Silk and Spice specializes in North Indian fare with a few Goan beauties to tempt your palate. DĂŠcor is delightfully simplistic and pared down. Five semi circular seating arrangements provide the aspect of looking at the water and fountains

while tables line the windows affording great views. On offer are some gorgeously refreshing juices including the Virgin Indian Mojito or the Fruit of the Ocean (mix of mango orange and pineapple with strawberry crush). The Onion bhajis are an absolute knock out and a star turn on the appetizers section with shaved thin onions in slivers of crispy dry batter. Good ranges of curries are available suiting carnivores, veggies and seafood slaves. We are sure that whatever route you go in Silk and Spice you will be pleased and there are plenty of other options that will have you returning to ravish. The breads were absolutely outstanding with the cheese naan a masterful balance of crispness, light and harmoniously flavored, inch perfect. Diners who love to mop up curry sauces are going to be in heaven with these soaks. We certainly loved mopping up the dals with these fab breads.

Silk and Spice is located in Al Kout and is open from 2:00pm - 11:30pm with a takeaway available if you ring and collect. Put a little silk, spice and all things nice in your life! Call 2393 0093 to make a reservation or to place your orders.

Silk Road Held every Friday afternoon from 12:30pm until 2:30pm at the Regency Hotel, this brunch event is not to be missed. Upon arrival, guests are greeted with a glass of sparkling apple juice, to be followed by a selection of cocktails from the top-notch bar. An extensive seafood buffet that includes sashimi and sushi, and poached, cured and smoked salmon, among a variety of other delights, greets you as you enter. Or you can start at the US-style salad bar - pick your items, select your dressing, and ask the salad chef to toss it for you. Craving some Middle Eastern salads? The selection here comes highly recommended! Top up your plate with a side of fresh bread or focaccia from the extensive variety on display, and head back to your table to enjoy the start of your meal.

Silk Road is located at The Regency.

For more information or to make a reservation please call 2576 6666.

FIRIN enjoy our wholesome gluten free baking!

‫ﺷﺮﻛﺔ اﻟﻔﺮن اﻟﻌﺎﻟﻤﻲ ﻟﻠﺤﻠﻮﻳﺎت و اﻟﻤﻌﺠﻨﺎت‬

eating out in kuwait Slider Station Slider Station is the ultimate fusion offering by Infusion International; the same company that brought us Burger Boutique. The restaurant itself is very funky with every piece custom made and can accommodate approximately 35 on the bottom floor and 20 on the second with an additional outdoor section. The exterior blends with the surroundings, playing on the modern Kuwait style, but on the inside, it’s something completely different.

While Slider Station takes on the food concept of Burger Boutique, it plays on the concept of the American Gas station. The menu is a veritable treasure trove of tastes.

You have the option of keeping it classic, or getting investigational.

And the beauty of it is that the portions allow sampling something from each section of the menu.

One interesting thing about Slider Station is that there are no chefs, each staff member is specialized in a station, so basically you have six people in the kitchen working on one sandwich, which guarantees perfection every time.

Slider Station is located on the Gulf Road, opposite Seif Palace, Kuwait City. Hours of operation are from 1:00pm to 10:45pm. For reservations, please call 2246 5047.

Smashburger Smashburger was founded in 2007 in Denver, USA and if you’re wondering about the name, it comes from the way in which the burgers are prepared. The technique is nothing new and has been implemented in diners and ‘mom and pop’ places across America for decades, but this great way to cook burgers got lost somewhere along the way. With the ubiquity of fast food chains, we have become accustomed to pre-formed patties that are usually cooked from frozen. Smashburger take a freshlyground 100% certified halal Angus beef meatball, and literally smash it down onto a buttered griddle to form the burger with a two-handed press and hold it down to start searing the beef. What this delivers is a patty that is full of flavor from the quality of the beef and a crunchy exterior 392

from the searing that adds an extra level of texture to the burger.

Smashburger is located at The Village in Abu Hassaniah (2390 1591); Mishref Coop (2537 8596/97/98); and Mahboula (5503 4111); and Salmiya on Salem Al Mubarak Street (5083 3743).

Smoke House Smoke House brings the unique and authentic southern USA style of cooking to Kuwait and puts those midrange chains of American cuisine rightfully in their place as bland purveyors compared to the real deal of smoked cuisine.

The flavors at Smoke House are distinctive, and for those of you who have eaten anywhere between Georgia and Texas you’ll recognize the definitive home cooking flavors in this gem of a restaurant. Only four tables await you inside, and if the heat is tolerable another four will let you soak the sun outside. So about forty diners max get the pleasure of Smoke House cuisine. Do not hold your breath for stylish furnishings or drop dead aesthetics, but you can definitely count on savoring great food; this unpretentious diner serves it all just right. This is basically a meat eater’s paradise, but there is also fish (Cajun style, so if you love Louisiana food, and who doesn’t, go for this!) and a lovely range of sides that will keep your veggie friends happy too.

Smoke House is open daily from 11am – 11pm. For more information or to make a reservation please call 9734 0070/80.

Solo Pizza Napulitana History has shown us that the southern town of Naples is home of the original pizza. However, a young Kuwaiti entrepreneur, and a certified pizzaiolo (pizza chef) for that matter, with a committed ambition to bringing the real Neapolitan tradition to Kuwait, has given the Neapolitan pizza a home right here in K-town.

With any given visit to the cozy Pizzeria, you will find Amr Al Refai proudly standing by the traditional wood-fire oven, using a long wooden paddle to craftily place the pizza into the oven. Trust us, one visit will

Smashburger leave you drooling away at the rising aroma of melting mozzarella and smoked cheeses, and the brief wait for your order seems like eternity. We recommend the classic margherita, the mozzarella cheese bubbling ever so slightly and the crust artfully browned, or try the special Pizza of the Day, as the pizzaiolo will surely leave you impressed. With pizzas so light yet bursting with the robust flavor of Italian grown tomatoes, olive oil and aromatic basil, there’s never a rush to leave.

Solo Pizza Napulitana is located in Sharq, behind the Japanese restaurant Tatami. For more information, please call 9443 4104. Buon Appetito!

Someday Café There are days when you feel the need for a juicy steak in an elaborate atmosphere, and others when you crave the freshness that lies in

simplicity. Preferring the latter, we highly recommend a visit to the ever-so-simply-chic Someday Café.

Whether you’re meeting a friend, writing your first novel, or you’re looking for a refreshing break from the overly done – Someday café satisfies all of your whims. With a noticably inventive menu, Someday Café prides itself on infusing classics from the West and the East. From the Kunafa Cheesecake to the Kofta Burger, you’ll be in for an addictive treat. A café, hangout, marketplace, or you’re personal solace from the hustle and bustle of the city, Someday Café’s all-welcoming atmosphere will turn you into an avid loyalist after your first visit.

Someday Café is located in the Salhiya Complex across from Cartier. Connect with them on Instagram @somedaykw or by phone at 2299 6424.

DON MARIO’S

eating out in kuwait Soul & Spice The cuisine at Soul & Spice is all about Indian flavors in a real sense – modern yet true to its roots and honest in approach. The Soul & Spice restaurant offers a delectable approach to contemporary modern Indian cuisine, which is prepared using a unique blend of authentic Indian spices and crafted with the finest seasonal ingredients. The result is an exquisite creation that is sure to delight all your senses.

Offering both traditional Indian cuisine along with innovative menu creations inspired by East meets West, first timers as well as avid lovers of Indian cuisine will find themselves coming back for more. Envision grilled scallops as an appetizer with innovative flavors like grape chutney and side dishes including Masala mashed potatoes, delivering traditional Indian cuisine at its core yet freshly updated with modern techniques.

With its authentic ingredients and delicious menu choices set in the restaurant’s signature ambience with live entertainment, the Soul & Spice promises a memorable fining dining experience.

Soul & Spice is located at the Courtyard by Marriott Hotel. For more information or reservations, please call 2299 7000.

The Spice Club Within its cozy interior, you will observe a quiet dedication to recreating the look and feel of everything Indian. Wooden carved furniture, mosaic tables, elaborate lamps, doors, even its staff hails from the Indian subcontinent.

Indeed, The Spice Club’s attention to detail is admirable with every wall adorned with beautiful golden motifs, painstakingly hand-painted by contracted artists. The secret behind The Spice Club’s success is their belief in fresh products, all of which are carted in fresh daily.

Spices too, are also brought in regularly from India to ensure that flavors remain intact. And when good ingredients meet culinary finesse, miracles of gastronomic proportions manifest. And this is especially true under the masterful 394

hands of Chef Krishna Kumar. For The Spice Club, there was never anything to derail it from its Indian twist. And its dedication to replicate true Indian cuisine in a foreign land has certainly paid off nicely, winning it numerous aficionados who throng its outlet every weekend.

For the taste of authentic Northern Indian cuisine, head to The Spice Club in Mall 360 or call 2530 9512 for more information or to make a reservation.

Stone Grill What do you get when you cross an elegantly simple setting with a cooking method that dates back thousands of years? Throw in two brothers who are passionate about turning ideas into reality, and you end up with a truly unique dining experience. The method of cooking food on stones can be traced back to the Ancient Egyptians and Vikings. Walking into Stone Grill, one can’t help but be mesmerized by the lounging area of the restaurant; dimly lit and cozy, the deep red couches offset by the dark brown leather walls (yes, leather walls). Flipping through the menu, you will be pleasantly surprised to discover that they have much more to offer than just meats for grilling. Your choice of meat arrives at your table raw, along with a stone block heated to 400ºC - DO NOT TOUCH THE STONE! If you like your meat well done, you can place the entire steak on the stone and allow it to cook through and through; otherwise, once on the stone, start cutting through the meat until it reaches just the right shade of pink on the inside and remove it from the stone, straight into your mouth. Stone Grill have, hands down, the best, most tender cuts in town. And because your meat is constantly grilling, your first bite is just as good as your last.

To find the Neanderthal inside you, head to Stone Grill in Salmiya, Omniya Shopping Center, Floor M2 and Mahboula. For more information or for reservations please call 2572 0848/2572 0949 or visit www.stonegrillkuwait.com.

Taal

T Taal You feel good about this restaurant immediately on entry. They have put on their creative thinking caps to give you a stylish and modern décor fused with traditional Indian ornamentation.

The inscribed Hindi letters on the ceiling gives character as do the beautiful, massive chandeliers in cut crystal.

The food is as innovative as their design - we love Summer Salad (lettuce, carrot, strawberry and pineapple tossed in sweet and salt dressing). Taal is infamous for its kebabs and they have 3 distinct ways of serving: by flaming sword, on a flat iron, or skewered with a thread running through to give a unique delivery to your plate by the waiter. Check out Dorra kebab

(lamb mince blended with spices served on a threaded skewer), Murg polti (chicken breast stuffed with minced chicken and served on a flaming sword), and Tandoori Jheenga (yogurt and tumeric powder prawns finished in the tandoor). We can’t get enough of their Malai prawns (prawns tossed in a butter, cream and garlic sauce permeated by herbs and onion seeds). Vegetarians are covered here, as are the dessert lovers.

There is a private dining area, complete with fridge and a midi system so you can listen to your own CDs. The restaurant occupies 2 levels and can seat 106 inside and another 25 outside.

Taal is located on Gulf Road on the Al Bida’a restaurant strip. Opening hours are from 12 noon to 12 midnight.

Call 2225 3142/2225 3143.

BASKIN ROBBINS

eating out in kuwait

EVEN MORE FUN FACTS

Hippocrates noted the medicinal properties of lettuce in 430 B.C. Blueberries have more antioxidants than any other fruit or vegetables.

The McDonalds fast food chain employs over 1.5 million people around the world.

Pumpkins are usually labeled as vegetables but they contain seeds and are technically fruit.

Tatami Tagine It’s been said that Moroccan food is one of the most sensual in the world. It appeals directly to the senses of smell, sight and taste in a way that few other cuisines can match. Nowhere is this more true than at Tagine, a Moroccan restaurant located at The Palms Resort in Salwa. Everything you see (the décor, dress and utensils), everything you hear (the music) and everything you smell (the aromatic incense and food) is Moroccan. The brainchild of The Palm Resort’s General Manager, Rabie Al-Sukhon, Tagine is the embodiment of all things Moroccan. Striving to create a true Moroccan experience, the entire restaurant speaks of the North African country. And not just replicas either. Everything, including the staff, has been brought from the country itself, making a visit to Tagine a truly authentic and exotic experience.

Tagine has a wonderful varied menu. The name of the restaurant 396

replicates the clay pots used to slow cook many Moroccan meals at low temperatures, resulting in meat cooked to tender perfection.

Thus many traditional dishes start with the name “tagine” in reference to the way they were prepared. Morocco’s monarch, King Hassan II likens his country to a desert palm: “rooted in Africa, watered by Islam and rustled by the winds of Europe.” Similarly, Morocco’s food shares equally diverse roots with a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean and African influences. Everyone should have this culinary experience at least once in their lifetime. Go. Enjoy.

To tantalize your senses, head out to Tagine located in The Palms Beach Resort in Salwa. For more information or to make a reservation please call 182 4060.

Le Tarbouche Within its cozy interior, you will enjoy farm fresh meats, garden seasonings and spices that are flown directly

from Lebanon to ensure the menu in Le Tarbouche evokes the spirit of Lebanese cuisine with variety and absolute finesse. Cold and warm mezza such as tabouleh, stuffed vine leaves and much more, come in the luxurious and palatial surroundings of Kuwait’s most popular Lebanese restaurant located in The Sheraton Hotel. The attentive and meticulous service, soothing sound of the water fountain, a view of Kuwait from the rooftop location, not to mention the live band playing traditional Arabic music will ensure an experience to be long remembered. Le Tarbouche restaurant is open daily for lunch from 12:30pm to 3:30pm for lunch and from 7:30pm to 11:30pm for dinner.

Le Tarbouche Restaurant is located in the Sheraton hotel and Grand Avenue – The Avenues. Call 183 5555 extension 500 or 60.

Tatami A locally inspired concept at its core, Tatami, the modern Japanese dining hub, marks a new era for the local dining scene, where an intelligent

blend of talented gastronomic and design connoisseurs realized a dining concept that surpasses international standards. From raw fish to succulent Wagyu steak, the freshly sourced ingredients are the winning element at Tatami. The Japanese art of Tatami, traditionally conceived as a noble architectural style based on piled bamboo mats, is implemented throughout the venue in an inspired industrial presentation. Staying in tune with the minimalist, earthy character of the restaurant, Tatami’s menu fixates on delivering healthier, organic elements that are prepared from scratch, ensured to deliver an intense burst of unique flavors.

Graced with contemporary twists on traditional, classical Japanese recipes, Tatami delivers something different that customers will definitely enjoy.

Tatami is located at Shaymaa Tower on Omar Bin Khattab Street in Sharq, Kuwait City. For more information or to reserve your table call Tatami on 2225 1266.

NY FRIEZ

eating out in kuwait Teatro The Teatro Restaurant is the main dining destination in the Hilton Kuwait Resort. Seating 180 people and serving multi-ethnic cuisine, the chefs are all on show; hence ‘Teatro’ (theatre). The new menu is extensive, offering a wide variety of dishes along with guests’ favorites.

Star dishes are still present, such as the Whole Lobster Thermidor with stuffed shrimp and roasted beef tenderloin and the popular steaks of Prime Angus beef with a choice of sirloin, rib eye, or fillet. Try the popular Symphony of Shrimp, (a selection of shrimp Provencal, deep fried shrimp, shrimp cream sauce, and shrimp in garlic butter).

Also try the arabic mezze plate for two, which includes cheese fattayer, sambousak, falafel, and other favorites. Visit Teatro and enjoy the unrivalled a la carte experience.

Don’t forget that every Friday, Teatro hosts a fabulous family brunch. The sumptuous buffet guarantees that everyone from the youngest child to the most experienced diner will be satisfied and delighted. (Children will be treated to a host of activities, including a magician, popcorn, games, movies, and much more).

Teatro is located in Hilton Kuwait Resort, Mangaf. Call 2372 5500.

Terrace Grill This is a steakhouse without any of the usual steakhouse stuffiness.

With seating for 80, the classical modern soft curves within a white sophisticated crisp décor define the design of this restaurant. The stylishly modern frosted glass screen tastefully and elegantly separating the open cooking area highlights the contemporary twist given to this steakhouse. The walls are adorned with the works of a local Kuwaiti artist, adding to the fresh modernity of the ambience.

The experience is fully fleshed out by the resident band, which specializes in relaxed light jazz music providing the perfect accompaniment to your meal. Comprehensive without being overwhelming is the essence of their menu with a variety of mouthwatering options such as fillet mignon, rib eye and other premium 398

Texas Roadhouse

FOLLOW BAZAAR ON INSTAGRAM @bazaargram

Turkish Grill cuts. They also offer lamb, ostrich, fish and vegetarian options. And don’t forget their desserts - some of the best in Kuwait. Book midweek for the weekends as this is a very popular venue.

Terrace Grill is located in J.W Marriott. Call 2245 5550.

Texas Roadhouse Texas Roadhouse is all about delivering southern hospitality at its finest representation—the delicious steak. From the moment you walk in, you know you’re in a steak house. Laid out in front of you, just after you’ve been greeted with all the warmth and welcoming of a southern belle by some of the friendliest service staff you’ll find, is a meat lover’s dream. Displayed in a glass chiller you can peruse the varying cuts of steak on offer at Texas Roadhouse; strip, sirloin,

filet, rib eye, and in true Texas style, the T-Bone. From fall-off-the bone ribs that are marinated for twentyfour hours, a tender and juicy Dallas Fillet with a side of Buttered Corn and Seasoned Rice to slow roasted Prime Rib, you’ll be surely coming back to the steakhouse where Texan charm takes over.

Texas Roadhouse is located at The Grand Avenue – The Avenues, and scheduled to open in Arabella in 2014.

For more information call 2228 3118 or visit www.texasroadhouse.com.

Turkish Grill Inside the Turkish Grill kitchen, the addictive flavors that have you always coming back for more are based on traditional Turkish recipes, with the modern twist of fast food convenience. With its various grilled meals, savory dishes and freshly baked Turkish bread; the Turkish

Grill will become your favorite delivery option. Whether it’s the flame grilled original meals, from the Arayes, succulent tavuk shish and sebzeli kebab, or a spicier Adana Kebab with red pepper and hot chili sauce, to refreshing Dolma (warak Anab), rest assured that the tastes of Anatolia are authentic and freshly prepared. The best part? It is delivered straight to your door. Imagine your favorite Turkish Kebabs delivered straight to your door, that’s what Turkish Grill strives to offer in the form of state of the art packing that keeps your most loved Turkish meals warm, tender, and delicious from the restaurant straight to your door.

Call the Turkish Grill hotline at 184 7455. TG is located at Reggae, Salmiya, Bneid Algar, Salwa, Fintas, Rumaithiya, Sulaibiya, Hawalli. Opening soon at Mansouriya and Mangaf.

Rauch design for the eye, nature for the pleasure.

RAUCH 3

RAUCH. Fruit, Family & Nature. Since 1919.

eating out in kuwait

THE EVOLVING MASCOT If you have been wondering what’s been going on with the world of mascots associated with our favorite food brands, you are not alone. As we move away from television being our primary association with these brands, and as times and tastes change overall, there is quite literally a new sheriff in town. So as we say goodbye to old friends like McDonalds’ Hamburglar, let us check in with some of his once ubiquitous brethren:

McDonald’s – Ronald McDonald is still around, but Grimace and the rest of the crew have hit the road.

Taco Bell – It was bye-bye to the talking Chihuahua in 2000, ‘yo quiedo el nuevo trabajo!’

Burger King – This creepy mask-wearing mascot got his walking papers in 2011.

Wendy’s – A makeover gave this redheaded diva a modern look and a new logo to boot. A great example of how the Mascot can be revamped, we expect to see her around for a while.

KFC – Colonel Sanders got a makeover in 2006, but with the launch of the new KFC eleven brand where his visage is visibly absent, may indicate that he may soon be gone altogether. Trying to ditch their original roots in the American south since their 1991 name change to KFC, from Kentucky Fried Chicken, the Colonel may be the next in line to go.

Upper Crust Pizzeria

Ubon

U Ubon If you’ve been on the lookout for decent, authentic Thai food, Ubon will certainly impress. If you haven’t tried Thai food before then this place will be a great introduction – great food in great surroundings!

The subtle entrance is an unassuming black door flanked by floor to ceiling windows. The name ubon, in gold above the door, only nods to what’s inside. When you take a closer look at the door you’ll notice it’s constructed of blackened, burnt wood that continues, covering the walls inside. From appetizers ranging from Ubon Jumbo Prawns to a signature satay, make sure to try their adventurous creamy, yet spicy, green curry and Pad Thai noodles.

Ubon is located in Kuwait City. See www.ubonkw.com for a detailed 400

map and more information or call 2226 0848.

Upper Crust Pizzeria When one thinks of the typical Boston slice, the mind wanders to none other than Boston’s Upper Crust Pizzeria. Using a simple flavorful crust, the Upper Crust Pizzeria prides itself in inventing new ways to tease the taste buds that go beyond the ordinary. Taking a break from the usual thicker pizza pie, the pie artisans at the Upper Crust Pizzeria have expertly perfected the art of the thinner crust. Prepared to be crispier on the outside edges and softer towards the center, this crust is craftily balanced to carry the addictive and delicious chosen toppings. Incorporating only the freshest ingredients, the menu has grown from classical favorites

to include more daring toppings to tease the tastebuds. Start off with the Swellesley, Upper Crust’s ‘Arabiatta’ rendition and end your meal with the homemade Gelatos, perfectly light yet flavorful, and we guarantee that the Strawberry and Mascarpone Gelato is a delight worth saving room for.

The Upper Crust Pizzeria is located in The Village restaurant complex in Abu Al Hasaneya, KIPCO tower and Al Bida’a. For more information, please call 2294 3200 and 2390 7087, and call 182 1872 for delivery.

V Véranda With a visionary menu dreamed up by world-class chefs and refined interiors that are sure to impress the most avid design lovers, the design at Véranda emanates with style

and elegance. Véranda’s culinary concept is carefully conceived around creating distinctive Middle Eastern and Mediterranean flavors with the added twist of Asian fusion elements that deliver a new idealogy for fine dining. The quality ingredients used in their dishes are specially imported from exotic worldwide destinations, and the techniques employed in preparing the appetizing menu are inimitable at the core. With an attention to seasonality and freshness as the key ingredient that has made their menu such a success, their evolving options will keep you interested, long after your first visit.

Located on the first floor at Harvey Nichols Kuwait, guests can enter Véranda directly off the Grand Avenue – The Avenues.

For reservations please call 2228 3141.

DAY BY DAY

eating out in kuwait Versus by Versace Caffé With dishes that are clearly fashioned to please the eye, your taste buds are already enthused simply by observing the tasteful presentation of the dishes; it is just what you would expect from one of the worlds top designers. Whether opting for the pasta, risotto, or lighter salads, you can be assured that they will be served by top-notch wait staff and in a manner that is itself, a work of fashion. The mocktails here are also a strong standout worth noting, and if you should somehow manage to save room—by all means try the desserts.

For reservations at Versus by Versace Caffé, please call 2227 0330, and find them on Facebook: Versus Versace Caffé Kuwait.

Villa Fayrouz Washed in beautiful natural woods and flooded with natural light, the main hall is decked out in all Middle Eastern splendors; with intricately carved wooden beams and Moorishstyle motifs adorning its ceilings.

Well-groomed wait staff zip around, taking orders and making small talk, a congenial setting indeed. With the quality of the food here, it’s hard not to be floored by its numerous signatures. Their Eggplant Musakaa hits all the right notes in terms of flavors; slightly sour, a little bit sweet, and accompanied by the smooth creamy texture of the eggplant.

Perfectly balanced in seasoning, the Vine Leaves in Olive Oil, are another big hit. The Hummus with Sausages is not overly heavy, lusciously topped with finely diced sausages giving the dish a slight salty touch. Villa Fayrouz transforms everyday dishes into outstanding works of culinary art that exude finesse.

For Lebanese food excellence, visit Villa Fayrouz at The Avenues or Shaab Al Bahary. For more information or to make a reservation please call 2265 2030.

W Wasabi This delightfully popular restaurant is an original concept diner with chic modern décor and modern Japanese art. This restaurant 402

includes outside seating flanked by fountains as well as space for 60 diners inside. A fabulous and unique feature is the private dining room which accommodates 6 to 8 people and is kitted out with DVD and satellite channels so you can have the pleasure of private dining and sharing a movie with friends. Reservations are highly recommended for this popular restaurant (often at least one week in advance). The Wasabi salad is wonderfully fresh and infamous throughout Kuwait. Other appetizers include soups and Ebi Furi which is breaded shrimp dipped in a secret sakana sauce. If raw fish isn’t your thing there are plenty of options from Rock Shimps (shrimp balls with a spicy mayonnaise sauce) as well as teppanyaki – with the gyuniki (beef tenderloin) and lobster and prawn which are continuously in demand.

The sushi range is outstanding with delights such as Shaki (salmon), Tai (red snapper) and Inagi (sea water eel). The fresh ingredients and creative presentation are renowned.

If you have room for dessert then check out their banana fritters.

Wasabi is located in Al Bida’a Restaurant Complex (2225 3112); Mahboula (2373 0061); and The Avenues (2259 7880).

Wok n Roll Since 2003, Wok n Roll has been creating a unique blend of Chinese and Japanese cultures in culinary form. Their self-described signature dishes include: Creamy Lobster, a grilled lobster with cream sauce; Wanton Prawn, 5 pieces of fried prawns with wanton and a mix of herbs; The Tani-Ma salad, comprised of Shrimp, lettuce, Edamame, avocado and a sweet sauce; and lastly, Kinomi ice cream, which is a scoop of ice cream served with fresh seasonal berries, sauce, and nice if obligatory sprig of mint. In addition to the cooked dishes however, is a perfectly executed menu of sushi that will keep you munching for days.

Wok n Roll is located both in Jabriya (2531 4240), and at the 1st Avenue – The Avenues (2259 7046). You can follow them online @woknrollkw or www.woknroll.com.kw.

Versus by Versace Caffé

DID YOU KNOW…?

Just Chilling

While we all know the many benefits of refrigeration for foods that require them, there are many other items around the house that also benefit from a little time in the cold room. From standards like prolonging the shelf life of both avocados and bananas, once they are already ripe, to maintaining the shelf life of cologne (up to 2 years) and lipstick, these things will all last longer if you let them chill out a bit. Photography film also performs better when stored at a cold temperature, and candles, when cold, will even burn slower and therefore, last longer.

TAAL CATERING

eating out in kuwait

Zaatar w Zeit

Z Zaatar w Zeit This youthful and fun Lebanese café appeals to all. The cozy, warm colors and furnishings immediately soothe and welcome you. With seating inside and outside – it is the perfect place to catch up with friends or people watch. The all-day menu is divided into 6 sections catering to both the savory and sweettoothed amongst us. Simplicity is the key to their success. Simple ingredients uncomplicatedly prepared, characterized by lightness and perfect taste reminds us that simple is often best. The heart of ZWZ is the bread that is on offer from thick-doughed fern to the thin saj. Popular favorites include 404

kafta (kebab mix with tomatoes and mayo), and bayd w jebneh (cooked eggs with melted kashkaval cheese on top) which is perfectly accompanied by a light bread to dunk. The fun of dining at ZWZ is delving into its gloriously informal and communal atmosphere. Best sellers include Jebneh Halloumi and Zaatar Saj. You must try their desserts. Most of the ingredients are imported from Lebanon, helping to give the true taste of the country.

You can eat in or take out and they box whatever you want. Regulars phone in advance and pick up their goodies - it’s perfect food for picnics or gatherings.

Zaatar w Zeit has four locations: The Avenues, Shamiya Mall, Abu Halifa, Marina Crescent and AUM.

For information and delivery, please call 180 0333.

Zafran Characterized by the diverse cultures that influence its memorable flavors, the charming nature of Indian cuisine is dominated by its ability to unite disparate personalities to enjoy one meal. Inspired by the wonderful medley of its peoples and flavors, the concept of Zafran highlights an Indian journey throughout time; both modern and traditional, the remarkable concept of Zafran is a testimony to a culture, which chooses to remain true to its values, yet in a globally definitive light. Representing Indian glamour at its finest, Zafran marks a new era in combining traditional dining with a modern twist. In line

with staying true to the concept of Indian hospitality, Zafran unveils three different dining concepts, including the suave upbeat lounge, the main dining restaurant, as well as a coffee and shisha lounge for those wishing to indulge in light tapas and refreshing drinks. Nonetheless, even the most skeptical dining connoisseurs would be eternally enamored with the different menus, carefully crafted and inspired by Michelin-starred chef Atul Kochhar. Internationally renowned for re-inventing Indian cuisine, Atul effortlessly changed the way people perceived Indian food.

Zafran is open to visitors for lunch as well as dinner from 11am – 12am and is located inside the Centrepoint Building, Salem Al Mubarak Street, Salmiya. Call 2575 0647.

BURGER KING 3

eating out in kuwait Zahr El Laymoun Incorporating only natural, earthy ingredients, your typical dining experience of Lebanese country grills is forever changed at Zahr El Laymoun. This is expertly demonstrated in the way an herbal addition of thyme is infused in the flavors of the succulently grilled beef cutlets and how the minced meat Kafta is enriched with roasted pistachios. Desserts offer a bounty of local Lebanese flavors like Tart el Khalil and the Mini biscuit cake which includes a mixture of Lebanese chocolate and praline biscuits, all compressed together to deliver the rich, unforgettable texture of biscuit meets chocolate. Along with a pot of freshly brewed Turkish coffee, you’re ensured a transient dining experience that leaves your mind soothed and your tummy satisfied.

Zahr El Laymoun is located in the 1st

Avenue – The Avenues (2259 7422) and Mall 360 (2530 9511).

Zeitouna Washed in beautiful natural woods for authentic Lebanese cuisine in a traditional setting, this is the place for you. Zeitouna is the perfect restaurant where you can drop in for breakfast, swing by for lunch, stop by for dinner, or simply chill with a shisha and coffee. If you’re not there to enjoy the scrumptious breakfast, then the lunch options will surely please.

Grilled platters of Kebab, Striploin Skewers, Taouk, and Lamb Chops to name a few, are all available. Take them wrapped up in bread and you’ve got their Grill Sandwiches. They also offer Shawarma Platters or Shawarma Sandwiches. If that’s not enough for you, then you can always go for the Saj. From spinach, to four cheeses, to minced beef and lamb or minced

sausages, there are fillings to suit everybody’s appetites.

Zeitouna is located in Kuwait City, next to Bayt 7, behind the Catholic Church.

For more information you can visit facebook.com/zeitounakuwait or call 2249 7833/44 for reservations.

1 10.Oh.8 Celebrating the notion of ‘the greater good’ by encouraging one to indulge in a delicious menu, is an offer that is simply hard to resist. How could giving back taste so good? That’s the beauty of dining at 10.Oh.8. Cozily situated near the Dasman roundabout in Sharq is a little haven, 10.Oh.8, simply named after its street address. Nonetheless, the café and diner concept serves up a menu that is beyond simple, where the ‘comfort food’ invites you to eat for a cause, as a percentage of all

proceeds at 10.Oh.8 go to a brand new charity every three months. Choosing to sponsor causes relevant to the local and international community, 10.Oh.8 brings an inventive style of dining to the market. With tempting boasts of an allday breakfast menu and pink hummus sandwiches, combined with our talent for weakly succumbing to Nutella-laden delicacies, we readily recommend you to try the theory of “charitable food really tastes better”. Refusing to submit to integrating processed flavors, the food philosophy at 10.Oh.8 is an inviting break from the commercial aspect present at many quick diners nowadays. Tastes are familiar, local flavors are a matter of pride, and recipes appear as almost familial.

Located near the Dasman Roundabout in Sharq, 10.Oh.8 is open from 9 am to 11 pm, Sundays to Saturdays. For more information call 2247 9371 or visit www.10oh8.com.

GAMES SOLUTIONS X E R D D W Y F T P M S G L K E C Z Y O V G L V

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food directory A Abdul Rahman Hallab & Sons .................................................2220 1881 Afendim .................................................................................1847 847 Afrah Al Khaleej ....................................................................2473 0755 Al Ahmadi (Crowne Plaza) ......................................................2474 2000 Al Balad ................................................................................2249 2111 Al Bohsali Patisserie .............................................................2572 2011 Al Boom (Radisson SAS) ........................................................2567 3000 Al Bustan (Radisson SAS) ......................................................2567 3000 Al Deek Al Roumi ..................................................................2265 4316 Al Faris Ice Cream and Sweets ...............................................2571 6639 Al Forno Ristorante ................................................................2495 4777 Al Hambra (Sheraton) ..............................................................1835 555 Al Harrif Fish .........................................................................2263 7974 Al Jawad Catering Centre ........................................................2565 7776 Al Kanafani ...........................................................................2533 4405 Al Marsa (Le Royale) ..............................................................2251 0999 Al Mayass .............................................................................2573 8089 Al Muhallab (The Palms) ..........................................................1824 060 Al Noukhaza (Al Shaab Al Bahary)..............................................1823 888 Al Noukhaza (Crowne Plaza Hotel)...........................................2474 2000 Al Noukhaza (Mangaf).............................................................2373 3388 Al Reef Al Lebnani .................................................................2574 4744 Al Samadi .............................................................................2481 8984 Al Sanawbar ............................................................................1847 847 Al Saraya Palace ...................................................................2571 1101 Alacant Ice Cream .................................................................9728 1110 Altissimo ..............................................................................2225 8000 Anaar Catering ......................................................................2566 3666 Applebee’s (Avenues) .............................................................2259 7709 Applebee’s (Delivery) ...............................................................184 4466 Applebee’s (Bneid Al Gar) ...................................................2240 7536/7 Applebee’s (Fintas) ................................................................2371 4559 Applebee’s (Mishref)............................................................ ..2538 1481 Applebee’s (Souq Sharq)........................................................2245 9461 Aqua (Jumeirah Messilah Beach Hotel & Spa)..........................2226 9666 Arabesque (Jumeirah Messilah Beach Hotel & Spa)..................2226 9666 Asha’s (The Avenues)..............................................................2495 4700 Asha’s (Marina Crescent)........................................................2224 4502 Asha’s (Spoons).....................................................................2225 4097 Assaha............................................................................2253 3377/88 Asseef (Four Points).................................................................1835 555 Atari..................................................................................... 2246 8760 Atlantis (Marina Hotel)............................................................2224 4970 Atrium (Marriott Courtyard)......................................................2299 7000 Au Bon Pain...........................................................................2259 7753 Ayam Zaman (Crowne Plaza)...................................................2474 2000 Ayyame (Marina Crescent).......................................................2571 2189 Ayyame (The Village)..............................................................2390 7936 AZTECA.................................................................................2390 7546 546

B Baba Taher............................................................................2245 6241 Babak...................................................................................2225 5222 Bait Al Tayebat Catering..........................................................2489 8133 Baking Tray..............................................................................1842 887 Balsamico (The Regency Hotel)...............................................2576 6749 Baskin Robbins......................................................... ..............1822 833 Bays (Movenpick)...................................................................2461 0849 Beit Al Deeine Catering...........................................................2263 0669 Beit Ladan.............................................................................2535 6338 Benihana.............................................................................. 2259 7095 Berdawni Palace....................................................................2566 1117 Bess Fool Bess Falafel (Delivery)................................ ..............1842 887 Bice......................................................................................2227 0247 Black & White..........................................................................1824 050 Brasserie De L’etoile..............................................................2495 4514 Breadz..................................................................................2240 7707 Breakfast and Brunch.............................................................2571 5362 Buffalo’s Café (Avenues).........................................................2259 7293 Buffalo’s Café (Jabriya)...........................................................2535 0030 Buffalo’s Café (Keifan)............................................................ 2491 3443 Buffalo’s Café (Mahboula).......................................................2370 0322 Buffalo’s Café (Salmiya)..........................................................2574 8989 Bukhara (Sheraton)..................................................................1835 555 Buongiorno (Abu Halifa)..........................................................2372 5818 Buongiorno (Kuwait City).........................................................2241 3830 Burger Boutique (b+f).............................................................2229 9775 Burger Hub........................................................................2246 4818/9 Burger King.............................................................................1811 111 Burj Al Hamam.......................................................................2252 9095 Butcher’s Den........................................................................2226 3140 Butcher Shop & Grill...............................................................2259 7100

C Caesars................................................................................2241 1711 Café Blanc.......................................................................2224 4644/55 Café Royal (Salhiya Complex)..................................................2245 5550 Café Supreme (Fahaheel)........................................................2393 0901 Café Supreme (Kuwait City)........................................ ............2291 6199 Café Supreme (Salmiya)..........................................................2575 8850 Caffé Verani.......................................................................... 2246 1721 Cake’n Bake............................................................................1834 834 Canary (Fahaheel)..................................................................2391 0429 Canary (Hawally)....................................................................2261 4821 Canary (Salmiya)....................................................................2574 5145 Casa Havana......................................................................2393 0992/1 Casper & Gambini’s....................................................2243 0054/56/65 Centerpoint Cafe (Fahaheel)................................................... 2391 0175 Centerpoint Cafe (Alrai)...........................................................2473 4160 Centerpoint Cafe (Kuwait City).................................................2247 2875 The Cheesecake Factory......................................................2228 3065/4

Elevation Burger (Menus)........................................................ 2225 1971 Chili’s................................................................................... 2245 2200 Elevation Burger (West Mishrif)................................................2538 1082 China Express....................................................................... 2565 3230 Emirgan Sutis................................................................2220 0720/721 China Garden (Delivery)..........................................................2572 0010 Empress Sweets and Pastries................................................. 2265 1177 China Kitchen........................................................................2573 8754 The English Tea Lounge (Sheraton Hotel)....................................1835 555 China Lake............................................................................2571 3073 En Mexico.............................................................................9911 1015 China Town.........................................................2372 2700/2565 2541 L’Entrecote (Al Fanar)..............................................................2572 9600 Chocoate & Macaroon............................................................ 2299 7919 Espressamente (Al Hamra)......................................................2227 0235 Chocolate Bar (Al Bidaa)......................................................... 2225 3161 Espressamente (The Avenues)................................................2220 0706 Chocolate Bar (Al Hamra)........................................................2227 0256 Espressamente (Mall 360)......................................................2530 9935 Chocolate Bar (Marina Crescent)............................................. 2224 4880 Chocolate Bar (Spoons).......................................................2225 3396/7

F Chocolate Bar (The Avenues)...................................................2259 7404 Chocolate Café......................................................................2226 1061 Failaka..................................................................................2393 1000 Choowy Goowy.......................................................................2262 6559 Falafel Nadia.........................................................................2530 9510 Cinnabon................................................................................184 9090 Farah....................................................................................2571 5440 Classical Café and Restaurant.................................................2574 0077 Fashion Café.........................................................................2226 3111 Cocoa Room......................................................................... 2246 5049 Fat Burger (Murgab, Kuwait City).............................................. 2296 0601 Container 75.........................................................................2531 0075 Fat Burger (Spoons, Mahboula)................................................2225 3394 Copper Chimney.....................................................................2226 3114 Fatateri Al Omdaa...................................................................2573 6133 The Counter Burger.................................................................2259 7244 Fatayer Ala Al Tayer................................................................. 2265 0503 Crimson Garden (Mall 360).....................................................2225 4094 Fauchon (Avenues)................................................................ 2220 0666 Crimson Garden (The Avenues)................................................2259 7344 Fauchon (Crowne Plaza).......................................................... 2473 2100 Croccante.............................................................................2259 7504 Fauchon (Mall 360)................................................................2530 9620 Crumbs (Fintas).....................................................................2390 8421 Fauchon (Salhiya).................................................................. 2299 6446 Crumbs (Shaab).....................................................................2263 6614 Figs (Avenues).......................................................................2220 0698 Cucina..................................................................................2577 0006 Figs (Sky Lounge at Mall 360)................................................. 2530 9559 Cuts - Brazilian (Movenpick).....................................................2461 0849 Firin Gluten Free Bakery.......................................................... 2266 6100

Fish Market...........................................................................2241 8876 D Food Circle............................................................................2242 4432 Al Dana Al Kuwaitia Catering................................................... 2264 1512 Fuddruckers..........................................................................2240 7103 Al Deek Al Roomi....................................................................2265 4316 Fusion...........................................................................2241 8901/2/3 Al Dente (Movenpick)..............................................................2461 0033

G Danish Bakery........................................................................2534 3288 Dar Al Deyafah Catering.......................................................... 2562 2055 Garden Cafe (Jumeirah Messilah Beach Hotel & Spa)................2226 9666 Dawat (Abu Halifa).............................................................. 2372 4251/4 The Gathering....................................................................... 2244 9091 Dawat (Farwaniya)......................................................... 2471 4000/6000 Gaucho Grill (The Avenues)......................................................2221 4758 Dawat (Jahra)........................................................................2455 4642 Gaucho Grill (The Palms).........................................................2566 7370 Dawat (Sharq)........................................................................2241 1728 Genki Sushi.......................................................................... 2299 7933 DC Fried Chicken......................................................................1847 847 Ghraoui................................................................................ 2225 3138 Dean & Deluca.......................................................................2224 2224 Ginger...................................................................................2249 5097 Diet Care................................................................................180 60 50 Golden Chopsticks................................................................ 2265 6161 The Diet Centre...............................................................2261 0014/5/6 Golonar Persian Restaurant.....................................................2226 3163 Diner.................................................................................... 9009 1147 Great Steak and Potato...........................................................2575 6443 Dodo....................................................................................2572 1222 Green Land...........................................................................2242 4246 Domino’s Pizza.........................................................................1800 800 Gulf Royal Chinese................................................................. 2262 2556 Don Mario’s............................................................................ 1847 847

Donut House.........................................................................2242 4599 H Donut King............................................................................2543 1746 Hangout Lounge.................................................................... 2575 5588 dressed salads..................................................................... 2227 0252 Hanhum................................................................................2227 0234

Hard Rock Café..................................................................... 2571 0004 E Hardee’s.................................................................................1888 333 The Early Bird (Fahaheel).........................................................2392 5814 Hashem Hashem...................................................................2264 7202 The Early Bird (Jabriya)............................................................2534 3009 Haus Café.............................................................................2247 9371 Edo.................................................................................2265 9590/98 Heavenly Bagels....................................................................5544 4303 Elevation Burger (The Avenues)................................................2259 7516 Hip Hop Food Shop.................................................................5052 2988 Elevation Burger (Al Hamra).....................................................2227 0210 Holiday Inn Downtown ..............................................................1841 000 547

Holiday Inn Express Delivery....................................................2232 9018 Homeslice...............................................................................1842 887 Housney Restaurant.............................................................. 2256 1006 Humbah Burger..................................................................... 2491 1115

I IHOP (The Avenues)................................................................2228 3112 IKEA restaurant.......................................................................1840 408 Il Centro............................................................................... 2232 9014 Indigo................................................................... 22660300/22660500 Italo’s...................................................................................2259 7342 Izakaya................................................................................. 2225 3133

J Jade Garden..........................................................................2572 1040 Jamawar (Crowne Plaza Hotel).................................................. 1841 111 Jambarina.............................................................................2561 4855 Jean’s Grill............................................................................2571 9621 Johnny Carino’s..................................................................... 2266 3050 Johnny Rockets Hotline............................................................ 1844 144 Johnny Rockets (Avenues Phase 1).................................... 2259 7381/82 Johnny Rockets (Avenues Phase 2)..........................................2259 7715 Johnny Rockets (KIPCO)..........................................................2294 3222 Johnny Rockets (Mahboula).....................................................2371 9003 Johnny Rockets (Marina Crescent)........................................2575 0404/3 Johnny Rockets (Salhiya)................................................... 2299 6411/12 Johnny Rockets (Salmiya)........................................................2575 4040 Juju’s cupcakes..................................................................... 2572 2999 Junkyard (The Village)........................................................2390 1022/33

K KDD Home Delivery..................................................................180 2277 Kabab-ji...................................................................................186 1616 Kalha................................................................................... 2575 1751 Kanafani................................................................................. 180 0555 Karak Gholam....................................................................... 2232 2286 Katsuya............................................................................ 2228 3195/6 Kei (J.W.Marriott)...................................................................2242 2650 KFC........................................................................................188 8666 Koji...................................................................................... 2246 1882 Koshari Joha.........................................................................2263 2699 Kurdo................................................................................... 2574 0004 The Kitchen......................................................................2263 9814/15

L La Baguette.......................................................................... 2573 3777 La Maison Du Café.................................................................2572 7227 La Mamma (Four Points)...........................................................183 5555 La Marina............................................................................. 2242 6672 La Piazza.............................................................................. 2242 6639 Laiali Tahran......................................................................... 2561 3312 Layali Al Helmiya.................................................................... 2263 5670 Layali Al Khayyam.....................................................................1847 847 Le Brasserie (J.W. Marriott) ....................................................2245 5550 Le Notre...............................................................1805 050/2575 8888 Le Sushi Bar.......................................................................... 2227 0300 Le Tarboush (Sheraton Hotel)....................................................183 5555 548

Leil Nhar.......................................................................... 2259 7848/49 Leila (Kuwait City)............................................................. 2299 6414/15 Leila (The Avenues)...........................................................2259 7430/31 Life with Cacao (Mall 360)...................................................... 2530 9909 Life with Cacao (Avenues)....................................................... 2220 0762 Lina’s & Dina’s Diet Centre......................................................2574 7086 Little Caesars..........................................................................188 8855 Little Dragon......................................................................... 2531 8388 Living Colors......................................................................... 2225 4555 Living Room Lounge...............................................................2224 4653 Lo Fat...................................................................................2225 0650 Lorenzo................................................................................ 2240 0737 The Lounge (Al Bida’a)........................................................... 2225 3175 The Lounge (Marina Mall)........................................................2224 4787 Luna (Hotel Missoni)..............................................................2577 0006 M Magnolia Bakery....................................................................2227 0285 Maharani (Fahaheel).............................................................. 2545 6969 Maharani (Farwaniya)............................................................. 2472 5558 Maharani (Salmiya)................................................................2572 1717 Mais Al Ghanim........................................................................182 1155 Mais Al Reem..............................................................2573 6220/ 6221 Maki (Avenues)......................................................................2259 7122 Maki (Burj Jassem)................................................................2290 1010 Maki (Marina Waves).............................................................. 2224 4560 Maki (Salhiya)....................................................................... 2247 9720 Mama’s Kitchen.....................................................................9444 4911 Marble Slab.......................................................................... 2393 0202 Marina Thai...........................................................................2242 0620 Marroosh..............................................................................2572 7381 McDonald’s.............................................................................182 2000 Mearmisha.........................................................9918 9890/2372 2580 Meat Co. .............................................................................. 2530 9696 Meem (Mall 360)...................................................................2530 9551 Meem (Al Hamra Tower).......................................................... 2227 0265 Meem (The Avenues).............................................................. 2259 7342 Melenzane............................................................................ 2226 3112 Mint (Jumeirah Messilah Beach Hotel & Spa)........................... 2226 9666 Morelli’s Gelato..................................................................... 2259 7296 Moti Mahal Delux................................................................... 2266 7050 Mr. Chow............................................................................... 2563 8544 Mr. Baker (Keifan)...................................................................2482 9822 Mr. Baker (Salmiya)................................................................2573 2250 Mr. Subs...............................................................................2535 4253 Mughal Mahal....................................................................... 2242 5132 Munch (Catering)...................................................................6766 2927 Munch (Dar AlAwadhi).............................................................2232 2747 Munch (The Village)................................................................2390 8280

N Naif Restaurant........................................................................180 8777 Napket................................................................................. 2259 7755 Naranj.................................................................................. 2226 8666 Nat Bakes.............................................................................9449 8299 Nathan’s...............................................................................2264 0050 Naz (Delivery)..........................................................................180 8080 New York Friez & Burger (Egaila).............................................. 2221 0202

New York Friez & Burger (Kuwait City)........................................ 2245 9676 New York Friez & Burger (Salmiya)............................................2573 7439 New York Friez & Burger (Sulaibakhat)................................. 2221 9119/20 New York Friez & Burger (Surra Coop).................................... 2532 5338/7 Nino (Arabella)...................................................................... 2225 5288 Nino (Avenues).................................................................. 2259 7378/9 Nino (Bneid Al-Gar)........................................................2254 1900/2900 Noodle Factory...................................................................... 2224 2424 Noodles................................................................................2571 2233 November Bakery (Tilal Shuwaikh)........................................... 9731 3310 Café November (Shuwaikh Market).......................................... 2221 6935

O O Pao................................................................................... 2247 6161 OFK (b+f)..............................................................................2530 9990 Oishii Sushi.......................................................................... 2264 4440 Olio (Jumeirah Messilah Beach Hotel & Spa).............................2226 9666 Olive Garden (Arabella)...........................................................2565 9380 Olive Garden (Avenues)...........................................................2220 0530 Oliversan...........................................................................2290 1051/0 Omar Al Khaiyam....................................................................2476 4641 The One Café.........................................................................2224 4511 Opera...................................................................................2533 9605 Organica Fish & Chips.............................................................2532 5982 Organica Pasta & Pizza...........................................................2532 5982 Orio Milane....................................................................2371 2666/777 Osaka...................................................................................2263 7332

P P. F. Chang’s...........................................................................2258 1980 Palm Palace...........................................................................2575 6331 Palmerie (The Palms)................................................................182 4060 Papa John’s.............................................................................182 7272 Paul (Avenues).......................................................................2259 7044 Paul (Al-Kout Mall, Fahaheel)....................................................2393 0302 Paul (Rotunda, Marina Mall).....................................................2224 4599 Paul (Al-Mubarak Street, Marina Mall).......................................2224 4588 Peacock (Radisson SAS).........................................................2575 6000 Pei Wei..................................................................................2221 4755 Pepper (Jumeirah Messilah Beach Hotel & Spa).........................2226 9666 Peppe’s Pizza.........................................................................2574 4442 Pickles..................................................................................2225 3155 Pizza Express (Al Bida’a).........................................................2225 3166 Pizza Express (Dahiat Abdullah Al Salem)..................................2256 0273 Pizza Express (Hilton).............................................................2372 5500 Pizza Express (Kuwait International Airport)...............................2434 2681 Pizza Express (1st Avenue- The Avenues)..................................2495 4767 Pizza Express (The Mall-The Avenues).......................................2228 3309 Pizza Express (Grand Avenue-The Avenues)...............................2228 3309 Pizza Express (Marina Crescent)................................................224 4960 Pizza Express (Jabriya)............................................................2532 1574 Pizza Express (Mahboula)........................................................2226 0999 Pizza Hut.................................................................................181 5050 Pizza Milano..........................................................................2227 0303 Pizzeria Cucina...................................................................... 2224 4973 Pizzetta.................................................................................2245 8292 Planet Hollywood (Abu Halifa)..................................................6996 1805

Planet Hollywood (Salmiya)......................................................2226 8553 Posh Café..............................................................................2530 9600 Potbelly Sandwich Shop (2nd Avenue-The Avenues)....................2258 1997 Potbelly Sandwich Shop (Grand Avenue-The Avenues).................2228 3122 Potbelly Sandwich Shop (The Mall- The Avenues).......................2228 3313 Potbelly Sandwich Shop (Kuwait International Airport)................2432 0132 Potbelly Sandwich Shop (Al Bida’a)...........................................2225 3176 PQ - Le Pain Quotidien (Marina Crescent)..................................2224 2424 PQ - Le Pain Quotidien (The Palms)...........................................2563 3684 Prime & Toast........................................................................2241 1252

Q Q Café..................................................................................9669 6539 Queen’s Burger......................................................................2573 9939 Quiznos..............................................................2574 9660/2532 7074

R Red Lobster (Avenues).....................................................2220 0536/4/5 Regency Gourmet.....................................................................2576 666 Rib-eye Steakhouse (Crowne Plaza)..........................................2474 2000 Ribs and Rumps.....................................................................2225 0194 Riccardo (Sheraton Hotel).........................................................183 5555 Rice......................................................................................2259 7703 Rice Pudding Factory...............................................................5547 9001 Rio Churrascaria....................................................................2226 0788 Roche...................................................................................2532 5277 Romano’s Macaroni Grill.........................................................2259 7468 Rowdy Taco...........................................................................9607 0102 Ruby Tuesday.........................................................................2244 4454 Ryoog...................................................................................2263 9378

S Sabah wu Maa.......................................................................2530 9955 Sabaidee (Mahboula).............................................................6592 5355 Sabaidee (Mangaf)................................................................6996 6161 Sabaidee (Salmiya)................................................................6996 6165 Sabaidee (Fintas)..................................................................6996 6163 Sable Sweets........................................................................2471 6677 Sahuaro Catering.................................................9966 2020/9748 6888 Sakura (Crowne Plaza)............................................................2474 2000 Sakura (Mahboula).................................................................2373 3388 Sakura Express (Layla Gallery).................................................2574 4447 Salad Boutique......................................................................2535 5755 Salad Creations..................................................................2225 7914/5 Salmani Palace......................................................................2240 4747 Sarai.................................................................................... 2225 3180 Saso Restolounge..................................................................2247 6852 Saso Restolounge (Abu Halifa)................................................2371 9936 Satchi...................................................................................2391 2137 Sawah.................................................................................. 2259 7701 Sayadeia...............................................................................2242 1231 Sbarro..................................................................................2574 3180 Scoop A Cone (Catering).........................................................9727 6602 Scoop A Cone........................................................................2257 4508 Sea Breeze (Safir International)...............................................2253 3000 Second Cup...........................................................................2573 1671 Segafredo.............................................................................2232 2727 550

Shabestan (Crowne Plaza Hotel)..............................................2475 7775 Shahrayar (Sheraton)................................................................1835 555 Shake Shack (2nd Avenue -The Avenues)..................................2223 3711 Shake Shack (Grand Avenue-The Avenues)................................2228 3051 Shake Shack (Al Fanar Mall Salmiya)........................................2574 0603 Shalaweet.............................................................................2266 3244 Shatea Al Watyia....................................................................2242 2077 Shater Abbas.....................................................................2242 0030/1 Shawarma-Matic....................................................................2225 6444 Shawarma Shuwaikh..............................................................6636 6612 Shay W Nanaa.......................................................................2245 2055 Shesha W Manqousha............................................................2572 2607 Shrimpy...................................................................................180 2662 Shrimpy Grill............................................................................182 4050 Shumoa Al Salmiya.................................................................2575 7050 Signor Sassi (Kuwait City)........................................................2241 8893 Signor Sassi (Mall 360)..........................................................2530 9680 Silk and Spice........................................................................2393 0093 Silk Road...............................................................................2576 6666 Slider Station.........................................................................2246 5047 Smashburger (Mahboula)........................................................5503 4111 Smashburger (Mishref Coop)........................................2537 8596/97/98 Smashburger (Salmiya)...........................................................5083 3743 Smashburger (The Village)......................................................2390 1591 Smoke House........................................................................9734 0070 Society by Supreme................................................................2239 9322 Solo Pizza Napulitana.............................................................9443 4104 Someday Café.......................................................................2299 6424 Soul & Spice..........................................................................2299 7000 Spago.....................................................................................1808 060 Spice Club.............................................................................2530 9512 Square (Holiday Inn Downtown)................................................2243 7681 Stone Grill.............................................................................2572 0848 Subway................................................................................... 184 9999 Supreme Delivery...................................................................2575 8850

T t-lounge.................................................................................2220 0722 Al Tazij...................................................................................2265 5000 Taal...................................................................................2225 3142/3 Taco Bell.................................................................................183 4040 Tagine.....................................................................................1824 060 Tang Chow.............................................................................2576 0346 Tatami.............................................................................2225 1266/65 Teatro (Hilton)........................................................................2372 5500 Terrace Grill (J.W.Marriott).......................................................2245 5550 Texas Roadhouse...................................................................2228 3118 TGI Fridays............................................................................ 2254 4300 The Cake Shop.......................................................................6619 9354 The Dragon............................................................................2225 5225 The Little Oven.......................................................................2251 7899 Tikka...................................................................................... 1822 833 Tim Hortons...........................................................................2259 7224 Turkish Grill.............................................................................1847 455

U Ubon....................................................................................2226 0848 550

Upper Crust Pizzeria (Delivery)...................................................182 1872 Upper Crust Pizzeria (Al Bida’a)............................................ ..9992 0559 Upper Crust Pizzeria (Kipco Tower).......................................... 2294 3200 Upper Crust Pizzeria (The Village)............................................ 2390 7087 V Veranda at Harvey Nichols.......................................................2228 3141 Versus by Versace Caffe..........................................................2227 0330 Viaggio................................................................................. 2475 7775 Villa Fayrouz...........................................................................2265 2030 Villa Fayrouz Express............................................2575 5527/2575 5532 Vivel Patisserie (Avenues).......................................................2259 7287 Vivel Patisserie (Salhiya).........................................................2244 0004

W Wasabi (Al Bida’a)...............................................................2225 3112/3 Wasabi (Avenues)...................................................................2259 7880 Wok n Roll (Avenues)..............................................................2259 7046 Wok n Roll (Jabriya)................................................................2531 4240

Y Yin Yang (Hilton).....................................................................2371 6113

Z Zaatar W Zeit...........................................................................1800 333 Zafran...................................................................................2575 0647 Zahr El Laymoun (Mall 360).....................................................2530 9511 Zahr El Laymoun (The Avenues)................................................2259 7422 Zahra Café ............................................................................2571 7064 Zeebrgr................................................................................. 2561 2374 Zeitouna..........................................................................2249 7833/44

online delivery Al Rifai....................................................................................183 3383 Premium Choice.....................................................................2498 1212 Prime Cuts............................................................................2575 4758 Rare Cuts .............................................................................6963 5225 Re-Cleanse............................................................................9911 5662 Talabat.com...........................................................................2227 6000 tow9eel.com...........................................................................182 10 10

caterers Farah Arabian Catering............................................................2456 2000 KASCO..................................................................................2434 6666 Lazurd Catering......................................................................2433 6633 pure by RED catering..........................................5554 3000 / 5556 6676 RED Catering.....................................................5554 3000 / 5556 6676 Tayebat ..................................................................................1802 992 Umami......................................................................info@umamiq8.com Zahrat Al Madaen...................................................................2264 1800

Don’t see your favorite restaurant on our list? Don’t panic.

Send an email to info@bazaar-magazine.com and tell us about it, so we can include it in next year’s guide.

Happy Dining!

general directory air conditioning Carrier Kuwait Air Conditioning.................................................2481 9733 airlines Air Arabia..............................................................................2244 9824 Air France..............................................................................2242 0511 Air India.................................................................................2243 8184 American Airlines...................................................................2243 8567 British Airways.........................................................................1802 777 Egypt Air................................................................................2246 0956 Emirates Airlines....................................................................2242 5566 Gulf Air..................................................................................2245 0180 Jazeera Airways.................................................................................177 KLM..................................................................................... 2242 5747 Kuwait Airways.......................................................................2241 2000 Lufthansa............................................................................. 2242 2493 Malaysian Airlines..................................................................2242 0511 Oman Air...............................................................................2241 2285 Qatar Airways.........................................................................2242 3888 Thai Airways..........................................................................2242 5869 art galleries Boushahri Art Gallery..............................................................2571 4883 Dar Al Funoon........................................................................2243 3138 FA Gallery..............................................................................2249 8999 Karizma Art Gallery.................................................................2246 1249 Sultan Gallery.....................................................................2471 4325/6 Tilal Gallery............................................................................2225 6101 banks Al Ahli Bank of Kuwait...............................................................1 899 899 Ahli United Bank (AUB)..............................................................1802 000 Boubyan Bank..........................................................................182 0082 Burgan Bank...........................................................................180 40 80 Commercial Bank of Kuwait.......................................................1888 225 Gulf Bank................................................................................1805 805 National Bank of Kuwait............................................................1801 801

emergency numbers Police, Fire Brigade, Ambulance..........................112 Coastguard...........................................2574 3333

communications Viva......................................................................................5510 2102 Watanyia.................................................................................1805 555 Zain........................................................................................2464 444 couriers Aramex ...................................................................................1820 011 DHL .......................................................................................1808 345 Fedex..................................................................................... 1802 233 Shop and Ship.........................................................................1820 011 embassies Bahrain.................................................................................2531 8530 Brazil....................................................................................2532 8610 Canada.................................................................................2256 3025 Egypt....................................................................................2251 9956 France.................................................................................. 2257 1061 Germany............................................................................... 2252 0827 India.....................................................................................2253 0600 Iran...................................................................................... 2256 0694 Italy......................................................................................2535 6011 Lebanon............................................................................... 2256 2103 Morocco................................................................................2531 2980 Netherlands..........................................................................2531 2650 Oman................................................................................... 2256 1956 Philippines............................................................................2534 9099 Qatar....................................................................................2251 3606 Romania...............................................................................2484 5079 Sri Lanka...............................................................................2533 9140 Syria.....................................................................................2539 6560 Tunisia..................................................................................2252 6261 Turkey...................................................................................2253 1785 UAE......................................................................................2535 5764 UK........................................................................................2240 3336 USA......................................................................................2259 1001

car distributors Nissan, Renault, Citreon/Al Babtain...........................................1826 000 Mercedes/Al Bisher and Al Kazemi Group...................................1833 111 Mitsubishi/Al Mulla................................................................2225 0888 BMW, Mini Coopers, Landrover/Ali Al Ghanim and Sons..............1804 200 Porshe, VW/Behbehani Motors.................................................1 822 589 Audi, Skoda, Lamborghini/Fouad Alghanim and Sons..................1811 118 Toyota/Al Sayer and Sons.........................................................1803 803 Chevrolet, Saab, Opel/Yusuf Alghanim and Sons........................188 1111

entertainment Aqua Park..............................................................................2243 1960 Cinescape (KNCC)......................................................1803 456 (80FILM) Desert Biking.........................................................................2482 4741 Entertainment City..................................................................2487 9545 Failaka Island........................................................................2574 2664 Green Island..........................................................................2252 6153 Hunting and Equestrian Club.................................2473 9299/2473 9199 Ice Skating Rink..................................................2241 1151 /2243 9403 Khiran Resort........................................................................2395 1122 Nuzha Touristic Yacht Trips 2..................................575 5825/ 2575 5835 Paintball................................................................................2243 1101 Scientific Centre (The Kuwait Aquarium).....................................1848 888 Sha’ab Leisure Park.............................................2571 4094/2561 3777

car rentals Al Mulla.................................................................................2242 1660 Al Sayer.................................................................................2244 1425 Avis......................................................................................2246 5082 Hertz....................................................................................2484 8034 National Car Rental................................................................2434 3139

government clinics and hospitals Allergy Hospital......................................................................2484 9252 Al Amiri Hospital and Casualty.................................................2245 0080 Al Razi Orthopaedic Hospital...................................................2484 6000 Al Sabah Hospital...................................................................2481 5000 Blood Bank............................................................................2533 6538

cable OSN....................................................................................... 1807 077

551

Burns Centre.........................................................................2484 0300 Cancer Control Centre............................................................2484 9100 Chest Diseases Hospital.........................................................2481 5000 Ibn Sina Hospital....................................................................2484 0300 Infectious Diseases............................................................... 2487 0351 Mubarak Al Kabeer Hospital....................................................2531 2700 hairdressers & beauty salons Jacques Dessange.................................................................2264 1111 Soho.....................................................................................2390 2077 Toni & Guy (Al Corniche)..........................................................2225 1285 hotels Crowne Plaza Hotel.................................................................2474 2000 Courtyard Marriott Hotel..........................................................2299 7000 Four Points Sheraton................................................................1835 555 Hilton Kuwait Resort...............................................................2372 5500 Hotel Missoni........................................................................2577 0000 Jumeirah Messilah Beach Resort & Spa.................................. 2226 9601 JW Marriott Hotel Kuwait City...................................................2245 5550 Kuwait Continental Hotel.........................................................2252 7300 Kuwait Palace Hotel................................................................2572 5773 Marina Hotel Kuwait...............................................................2224 4970 Movenpick Hotel....................................................................2461 0033 New Park Hotel......................................................................2563 4790 Radisson SAS Hotel...............................................................2575 6000 Ritz Sharq Boutique................................................................2249 9911 Rotana Hotel.........................................................................2393 1000 Safir Airport Hotel...................................................................2472 2670 Safir Al Bastaki Suites Hotel....................................................2255 5801 Safir Heritage Village, Failaka....................................................1881 118 Safir International Hotel..........................................................2253 0000 Sheraton Hotel........................................................................1835 555 Swiss Inn Plaza Hotel..............................................................2243 6686 The Palms Beach Hotel and Spa................................................1824 060 internet Fast Telco................................................................................183 8485 Gulf Net..................................................................................1816 666 Quality Net..............................................................................1827 827 museums Al-Hashemi Marine Museum....................................................2575 6000 Bait Al-Bader Est....................................................................2242 9158 Bayt Al-Qurain........................................................................2543 0343 Dar Al Athar Al Islamiya...........................................................2240 0992 KOC Display Centre................................................................2398 2393 Kuwait House Museum...........................................................2484 6336 Kuwait House of National Works..............................................2484 5335 Kuwait National Museum........................................................2245 1195 Mohd Al-Shaybani Museum.....................................................2532 0901 Popular Traditional Museum....................................................2242 9158 Sadu House...........................................................................2243 2395 Tareq Rajab Museum............................................2533 9063/2531 7358 The Free Atelier ............................................................2241 6549 x 101 The Museum of Modern Art..................................2242 0713/2246 8360 other useful numbers Airport Enquires.................................................................................180 Civil Defense Operations...........................................................1804 000 Consumer Protection..............................................................2572 0252 Electricity - Urgent Repairs .....................................................2571 1130 Kuwait Dar Real Estate...........................................................2240 4888 Ministry of Communications....................................................2481 9033 Ministry of Health...............................................................................150 552

PAWS (Protecting Animal Welfare Society).................................9944 0089 Sabaek Pest Control...............................................................2574 1115 Telephone - Urgent Repairs......................................................2571 0000 Directory Enquiries.............................................................................101 spas and healthclubs Curves (Hotline).....................................................................2226 1739 Flex Health Club.....................................................................2252 2006 Hypoxi - La Femme Gym...........................................................2492 5666 Inspire Pure Fitness............................................................2226 3151/2 Pineapple Fitness Centre........................................................2262 2100 The Corniche Club..................................................................2563 6398 theatres Abdulaziz Hussein Cultural Centre..............................................1804 500 Al-Tahreer Theatre..................................................................2481 3376 Kuwait Elizabethans...............................................................2563 1725 Kuwait Little Theatre...............................................................2398 2680 Kuwait Players.......................................................................2562 5316 Kuwait Public Theatre.............................................................2481 6222 Sha’ab Theatre.............................................................2561 3777 x 228 The Kuwait Theatre.................................................................2572 0983 travel agencies Alghanim Travel........................................................................1802 112 Al Raya Travel and Tourism.......................................................2262 9999 Al Shamel Travel and Tourism...................................................2240 6675 Barakat Travels......................................................................2240 1011 Jumbo Tours and Travel...........................................................2243 4962 private clinics and hospitals Al Rashid Hospital..................................................................2562 4000 Al Salam Hospital...................................................................2253 3177 Dar Al Shifa Hospital..............................................1802 555/2280 2555 Hadi Hospital............................................................................1828282 International Clinic.................................................................2574 5111 New Mowasat Hospital...........................................................2572 6666 International Vet Hospital........................................................2326 1421 shops Au Nom De La Rose (Alarjan)...................................................2225 3157 Au Nom De La Rose (Altilal)....................................................2225 5998 Bosch (Sun City).................................................................2224 1226/7 Bosch (Shuwaikh)..................................................................2226 1700 Bosch (Al Rai)........................................................................2226 1890 Bosch (Farwaniya)..................................................................2226 1720 Centrepoint...........................................................................2473 4160 Dukkan...................................................................................188 8200 The East India Company..........................................................2220 0741 IKEA.......................................................................................1840 408 Footlocker..............................................................................2224 4683 La Cornue (Projects)................................................................97873026 La Cornue (Shuwaikh).............................................................2226 1700 Mabrook Hotel Supplies (Salmiya)............................................2573 7428 Mabrook Hotel Supplies (Shuwaikh).........................................2483 0490 Mabrook Hotel Supplies (Al Rai)...............................................2475 3957 Nespresso............................................................................ 2492 2600 Nolte.................................................................................... 2226 1700 Nolte (Al Rai)..........................................................................2226 1890 Nolte (Farwaniya)....................................................................2226 1720 Siemens (Sun City).............................................................2224 1227/6 The One................................................................................ 2224 4511 The Sultan Center..................................................................2434 3155 The Tea Leaf..........................................................................2573 0773 True Value.............................................................................2483 3168 Wery..................................................................................... 2226 1700

NBK

Proudly presents A healthy choice of Grilled Salmon

Inter IKEA Systems B. V. 2013

IKEA (OBC)

IKEA Restaurant working hours Week Days: 9:30 am to 9:30 pm Weekends: 9:30 am to 10:30 pm www.IKEA.com.kw - 18 4040 8 facebook.com/ikeakuwait @ikeakuwait ikeakuwait